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Hi, I’m Krizell, a third culture kid and second-generation Filipino American. I’m passionate about preserving our Filipino heritage through food and hope you give these recipes a try!
Krizell
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September 14, 2025
Filipino fruit salad is exactly what it sounds like... but also not. Unlike fresh fruit salads you might see elsewhere, ours is creamy, canned, and sweet. It started as a take on American fruit cocktail, but of course, with a twist.
Filipino fruit salad uses all-purpose cream, condensed milk, nata de coco, and kaong. Every household has their own version. Some make it with cheese, some with specific fruits, and of course, there's always that debate: do you freeze it, or chill it?
I grew up thinking this was just a "Filipino thing," but it's actually part of a bigger story of how American canned goods made their way into Filipino homes — and Filipino celebrations. From fiestas to birthdays, there's always a tub of fruit salad on the table.
What do you put in your fruit salad? Do you like it super creamy or loaded with extras?
Drain canned fruit cocktail (30 oz), nata de coco (12 oz), kaong, (8 oz) and shredded coconut (15 oz) to remove syrup. Set aside.
In a large mixing bowl, add table cream (8 oz), condensed milk (14 oz), and vanilla extract (¼ tsp). and salt (1 pinch). Mix well to combine.
Add the drained fruits and shredded coconut to the cream mixture. Addshredded cheese (1 handful), if using. Mix gently until everything is evenly coated.
Cover and refrigerate for at least 4 hours — overnight is even better. This gives the flavors time to come together and makes the salad nice and cold.
Serve chilled.
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