Frozen fruit salad has long been part and parcel of my family’s Media Noche or New Year’s Eve feast and is also featured on e Holiday menus of many Filipino households. The combination of fruit and cream is considered a refreshing end to a meal that has consisted of numerous rich & varied flavors.
The ingredients are as simple as can be: tinned fruit cocktail and all-purpose cream are all you need, really. Some families toss in such additional ingredients as kaong (palm fruit preserved in sweet syrup) and nata de coco (a cultured coconut gel preserved in sugar solution), or even such embellishments as nuts & raisins. Others add shredded buko (the meat of a young green coconut) and green-tinted pandan-flavored gelatine cubes; still others prefer a much sweeter concoction and throw in a tin of condensed milk for good measure.
My family’s recipe involves a combination of both tinned and fresh fruit – a happy mixture if there ever was one. This year, we used tropical fruit cocktail, a mix of cubed pineapples, papaya, & Maraschino cherries, augmented by diced apples and seedless grapes. Cubes of nata de coco & some chopped nuts were also thrown in for textural contrast & extra flavor.
Given how the fresh fruits are all considered symbols of prosperity, this is just the thing to sweetly end one year and start the next. Happy New Year, everyone, & I hope that the best is yet to come! 😉
Prosperous Fruit Salad
- 1 kilo tinned fruit cocktail, drained & syrup reserved for another use
- 500mL all-purpose cream or double cream
- 4 medium ripe apples, peeled & diced
- 1 cup ripe seedless grapes
- 1/4 cup chopped nuts
- 1 cup nata de coco, drained
Place all fruit, nuts, & nata de coco in a large mixing bowl. Add the cream and fold in until all the ingredients are well-coated. Put the salad in a covered container & freeze until about 1/2 an hour before serving. Allow the salad to ripen at room temperature for half an hour; serve.
Serves approximately 15.