Filipino Fruit Salad

It is mid-December. At this time I am contemplating on how I’m gonna start fixing our room…I promise to keep it neat and clean and pretty next year.

But there’s a scary pile of clothes, blankets and pillow cases on what used to be a study table.

I know that there are mutated dust mites hiding under the bed like the boogeyman. {I would need some kind of sword to fight them}

I don’t even know where I will start. Heck, I don’t know when I would start.

Oh well, it can wait until later. For now, I’ll just watch The A Team again and probably have myself a cup of this friggin’-ly good fruit salad. {Is there such a word?}

I hope there’s a part two of The A Team.

Sweet and creamy fruit salad never misses a special occasion here in the Philipines. There are different versions of this because everyone prefers different kinds of fruit but the most common is the Buco Salad {Coconut Salad}. It is kinda like this one but with lots of shredded coconut meat and without the cheese cubes.

Filipino Fruit Salad

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1-2 large can of Fruit cocktail 3 cups seedless red grapes 2-3 cans of sweetened condensed milk 1 cup cheddar cheese cubes 3 cups Nata de Coco 3 cups Green Sugar Palm {Kaong}

• Author: The Peach Kitchen

Ingredients

Scale 1x2x3x

• 1–2 large can of Fruit cocktail
• 3 cups seedless red grapes
• 2–3 cans of sweetened condensed milk
• 1 cup cheddar cheese cubes
• 3 cups Nata de Coco
• 3 cups Green Sugar Palm {Kaong}

Instructions

1. Combine all the ingredients in a large bowl and mix well
2. Make sure that everything is coated with condensed milk.
3. Put in the refrigerator to chill for 4 hours before serving.
4. Serve cold.

Some people like this frozen and some, like my mom likes this with corn kernels…which I don’t.