Apple Loaded Fruit Salad

Just when you thought you are so tired or actually lazy to make an awesome dessert, try this fruit salad. It’s so good you will impress yourself and boost your morale. This is the perfect dessert for a lazy weekend. We have them for three (yes that’s 3) consecutive weekends already and we don’t think we’ll experience a taste fatigue any sooner. Okay, the analogy about lazy and having it on several weekends does not seem to favor me. I admit I have been so sluggish to hit the kitchen lately but it’s due to the work overload at the office. I intentionally included the word “office” for I believe it is the magic word …… to at least make it a valid reason for not being able to post anything for quite some time now …… to lessen the feeling …… of guilt that is. :-)

Featuring this simple and easy version of the well loved Filipino dessert is just in time for the holiday season ……… in particular the “Paskong Pilipino”. This salad is among the top favorites Filipino table fares during such special family occasions where only the grandest foods are served.

Different regions have different preparations of fruit salads. The variation is dictated by the use on the types of fruit as well the kinds of sauce. Generally though, fruit salad is a dish consisting of numerous kinds of fruit, served in a liquid, either in syrup or simply in their own juices. While fruit salad or “buko salad” in the Philippines is typically made with condensed milk, cream, canned fruit cocktail or fresh fruit specially young or tender coconut and relatively sweet the other countries’ fruit salads can be savory with the use of sour cream or yogurt or mustard and spicy with the inclusion of peanut and shrimp paste.

Obviously Filipino fruit salad is served as a dessert while others can be eaten as a side dish or an appetizer. Being a Filipino, the fruit salad recipe that I am sharing today is typically served after indulging in a grand meal …… to sweeten things up.

As explained, the most popular version called “buko salad” has strips of young coconut as the predominant fruit ingredient. But since the usually available young “king coconut” or “thambili” as called here in Sri Lanka, are often harvested too young that it barely contains a kernel, I substituted apple in this preparation. This may be very easy and simple but you’ll be surprised with the taste. Instead of wondering with those last words I said, go and try doing it.

The ingredients needed are as follows: 1 big can fruit cocktail, 1 short can condensed milk, 2 tetra packs all-purpose cream and about 3 medium crunchy apples. For the exact sizes or quantities just refer to the photo below. I don’t think there is a chance you’ll get it wrong. :-)

First step is to peel, core and dice the apples to about 1 cm cube. Never mind if it’s not a perfect cube. Mine is so rough, right? Just do this swiftly before apple turn to a little darker hue which happens shortly.

The next steps are just merely mixing-up everything together. In a wide bowl place the diced apples then add in the drained fruit cocktail.

Pour in the condensed milk followed by the all-purpose cream and mix everything gently …… and I mean really gently. The elusive 3 pieces of cherries might just disintegrate. You wouldn’t like that I’m sure.

This is important: For those who prefer it really sweet you can use the whole condensed milk or if you are like us who want it not overly sweet, reduce the milk quantity by about ¼ cup approximately. Feel free to adjust it according to your or your love ones preference. :-)

At this point you can start eating it but I would suggest you wait a little longer.

Transfer in a covered container and keep inside your freezer for some time …… until the salad is chilled and sauce starts to harden. Transfer into small serving bowls, serve and be delighted.

Commence the wonderful experience …… a journey to richness, wonderful flavors and comforting sweetness. For a moment you will forget your problems. :-)

This time, I don’t need to remind you to enjoy. I’m certain you will. c“,)