Filipino Fruit Salad-also known as Buko Salad-is a sweet and creamy dessert made with a mix of fresh or canned fruits tossed in lightly sweetened cream made with condensed milk. It's a refreshing treat that's popular at fiestas and special occasions, but also easy enough to make anytime.
How to Make Filipino Fruit Salad
To make Filipino Fruit Salad, prepare a mix of fresh or canned fruits like mangoes, grapes, peaches, and shredded young coconut (buko). Drain all fruits and add-ins well. In a bowl, combine the fruits with nata de coco, kaong, and cheese cubes. Mix sweetened cream made from condensed milk and table cream, then pour it over the fruit mixture. Stir gently to combine and chill before serving.
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Ingredients you'll need
Notes and substitutions
- Fruits: For the buko, I used shredded young coconut (frozen kinayod na buko), but fresh is best if you have it. I also used a mix of fresh fruits-mangoes, peaches, red and green grapes, and pineapple. You can also use other fresh, seasonal fruits available where you are-like strawberries, blueberries, apples, or even kiwi. Choose fruits that are sweet, firm, and won't turn too mushy when mixed. Of course, canned fruit cocktail (usually a mix of peaches, pears, pineapple, grapes, and maraschino cherries) is always an easy option if you're short on time or prefer the classic flavor.
- Optional add-ins: I also used nata de coco (coconut gel), kaong (sugar palm fruit), and processed cheese like Eden-a Filipino-style cheddar that's slightly salty and creamy. You can also add cooked sago or tapioca pearls for a nice chewy texture that makes the salad more fun to eat.
- Condensed milk: Like in many Filipino desserts, this is the go-to sweetener. It adds richness and that signature creamy sweetness.
- Table cream: This is a shelf-stable cream that's pourable but thickens when chilled. You can also use all-purpose cream or heavy cream. Some like to mix in a bit of cream cheese for a thicker texture and a slight tang.
How to make this recipe
Step 1: Prepare your ingredients
Wash and cut all the fresh fruits into bite-sized pieces.
If you're using canned fruit cocktail, it usually comes in syrup-make sure to drain it well to keep the dessert from getting too watery.
Drain ingredients like nata de coco, kaong, and shredded buko-along with any liquids they come in-so your salad doesn't end up watery.
Dice the cheese into small cubes.
Step 2: Combine fruits and add-ins
In a large bowl, combine the fruits, nata de coco, and any other mix-ins you're using (like sago or tapioca).
Step 3: Mix the cream dressing
In a separate bowl, stir together the table cream and 1 cup of condensed milk. Mix until smooth. Taste and add more condensed milk if you'd like it sweeter.
Step 4: Combine
Pour the cream mixture over the fruit and mix everything together gently until well coated. Add the diced cheese last to keep it from breaking apart too much while mixing.
Step 5: Chill and serve
Cover and keep in the fridge for at least 4 hours, or until cold and slightly thickened. Give it a gentle stir before serving-it's best enjoyed cold!
Recipe FAQs
Yes! While fresh fruit gives a lighter, more natural flavor, canned fruit cocktail is traditionally used and works well-especially if you're short on time. Just make sure to drain it well so the salad doesn't turn out too watery or overly sweet.
Table cream or all-purpose cream (commonly used in the Philippines) works great. It's light, pourable, and thickens when chilled. Heavy cream can be used too, but it's richer.
It's not recommended. The texture of the fruits and cream changes once frozen and thawed-it can become watery or mushy.
Fruit salad will keep for about 3 to 5 days in the refrigerator when stored in an airtight container. If you're using fresh fruits, it's best enjoyed within 2 to 3 days, as some fruits may release more liquid or soften over time. If you're using canned fruit cocktail, it can last a bit longer-closer to 5 days-since the fruit is more shelf-stable.
Other chilled and creamy desserts you may like
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📖 Recipe
Filipino Fruit Salad (with Fresh Fruits)
Equipment
- Mixing bowls
- Strainer
Ingredients
- 1½ cups buko or young coconut strips, drained (see note)
- 3 cups diced ripe mangoes (see note)
- 2 cups diced peaches (see note)
- 1 cup pineapple chunks (see note)
- 3 cups halved seedless grapes (see note)
- 1½ cups nata de coco (see note)
- 1 cup small-diced cheese (see note)
- 2 cups table cream (see note)
- 1 cup condensed milk, more to taste (see note)
Instructions
- Wash and cut the fresh fruits into bite-sized pieces. If you're using canned fruit cocktail, drain it well. Drain any mix-ins like nata de coco or kaong so the salad doesn't get watery.
- In a large mixing bowl, combine the prepared fruits, nata de coco, and other mix-ins.
- In a separate bowl, stir together the table cream and start with a cup of condensed milk. Mix until smooth, then taste and add more if you want it sweeter.
- Pour the cream mixture over the fruit and gently mix everything together until evenly coated. Add the diced cheese last and give it another quick mix.
- Cover and refrigerate for at least 4 hours, or until cold and slightly thickened. Give it a gentle stir before serving-it's best enjoyed chilled.
Notes
- Fruits: I used shredded buko (young coconut), mangoes, peaches, grapes, and pineapple for a lighter, more natural flavor. You can also use seasonal fruits like strawberries, blueberries, apples, or kiwi. Choose fruits that are sweet and firm. Canned fruit cocktail works too for a quicker, more traditional option.
- Optional add-ins: Nata de coco, kaong (sugar palm fruit), and diced processed cheese like Eden. You can also add cooked sago or tapioca pearls for extra texture.
- Condensed milk: Adds richness and that classic creamy sweetness found in many Filipino desserts.
- Table cream: Shelf-stable and pourable, but thickens when chilled. You can also use all-purpose or heavy cream. A bit of cream cheese can be added for more body and a slight tang.
Tina says
I think i’ll make it with fresh fruits next time. I never liked canned fruit cocktail. Thank yoh.
Nora Reyes says
Hi Tina! Thank you. I totally agree with you!