Can you believe it? Christmas is this week! By next week, it’ll be a new year.

Of all the holidays, I love Christmas. Buying gifts, wrapping them up, sending out Christmas cards. The flip side of that – homesickness usually strikes me so badly. After all, nothing beats Christmas in the Philippines. The last time we celebrated Christmas there was in 2011.

Anyway, I learned this Filipino fruit salad dessert from my mom when I was young. It’s a very easy and fool-proof dessert, which I usually make during the holidays when I’m feeling homesick.

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Here’s what you’ll need:

  • 2 30 oz. cans fruit cocktail (can be in heavy syrup or in juice, doesn’t matter)
  • 1 12 oz. bottle of jackfruit (langka)
  • 1 12 oz. bottle of coconut gelatin (nata de coco)
  • 1 12 oz. bottle of palm fruit (kaong)
  • 1 10 oz. maraschino cherries
  • 1 7.6 fl. oz. Nestle table cream (media crema)
  • 1 14 oz. sweetened condensed milk

Drain, mix, refrigerate and serve.

That pretty much sums up how to make this dessert.

I placed all the fruit ingredients in a big strainer to drain them of all liquid.

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Then I moved the fruits in a big bowl and poured the table cream. . .

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. . .followed by the condensed milk.

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Then I mixed it all up. I refrigerated it the whole day. When I got home from work, here’s my handiwork! I probably should’ve left a cherry with a stem as a topping.

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Some days, I add grapes, pineapple, even cantaloupe and honeydew.

If you’re watching your sugar intake, then this dessert is not for you. Don’t say you weren’t warned. Sometimes I just use half a can of condensed milk. Otherwise, I go for broke, baby!

There you have it, folks. Fruit salad made lovingly with my own two hands. It’s a sweet treat I learned from my mom that I remember so fondly – easy to love and easy to make.

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