This natural Filipino fruit salad is one of the most beloved desserts served at family gatherings, fiestas, and holidays. It’s creamy, colorful, and packed with tropical flavors that bring comfort and joy in every bite. In this recipe, we take a more natural approach, using whole-food ingredients—without losing that authentic taste and creamy fruit salad texture we all know and love.
Table of contents
Why You’ll Love Natural Filipino Fruit Salad
The taste is sweet, creamy, and refreshing, with the perfect balance of tropical fruit, rich creaminess, and fun textures.
The texture is what makes it unforgettable: juicy fruits suspended in a luscious, creamy dressing.
The choice of using organic, fresh, or select ingredients makes this authentic Filipino fruit salad elevated by reducing the processed ingredients found in some table cream brands that are normally used for this recipe.
A Little History
Creamy fruit salad has been part of Filipino celebrations for decades. It became popular in the Philippines in the mid-20th century, when canned goods like fruit cocktail and condensed milk were widely introduced by the Americans.
Filipinos embraced it wholeheartedly, making it their own by adjusting sweetness levels, adding local fruits, and serving it chilled in big bowls at gatherings. Sometimes, you’ll find Filipino fruit salad with cool whip or with bits of cheese in it.
Today, almost every Filipino family has their own version of Filipino fruit salad to serve as a Christmas dessert or birthday potluck recipe —some more traditional, others with a modern, healthier twist.
I hope this natural Filipino fruit salad version makes it to your table. It takes just a little more time, but the result is a creamy, gorgeous, and naturally sweet and exciting bowl of goodness.
Ingredients
- 1 cup Fresh or Canned Pineapple (diced) – brings natural sweetness, a tangy edge, and more juiciness than canned pineapple.
- 1 cup Fresh or Canned Peaches – cubed
- 1 cup Fresh or Canned Pear – cubed
- 1 cup Fresh Green Grapes – sliced in half
- 7 oz Fresh or Canned Cherries – Signature color and sweet treat in the fruit mixture. Sliced in half.
- 3/4 cup Tender Young Coconut Meat (shredded) – gives authentic Filipino flavor.
- 3/4 cup Nata de Coco – Chewy and refreshing.
- 2 cups Organic Heavy Whipping Cream or Coconut Cream (1 cup) – the luscious base that makes fruit salad indulgent.
- 1 cup Condensed Milk (or sub with coconut condensed milk for dairy-free) – the signature sweetness that binds it all together.
- pinch of salt
Optional Ingredients (but not traditional)
- 2 cans Organic Fruit Cocktail (if you’d like to stick closer to tradition) – can be found in natural food stores with real juice instead of syrup.
- Sugar Palm Seeds – found in most Asian grocery stores.
- Mild Cheddar Cheese – Brings a savory contrast that pairs very well with the texture and sweetness of the fruits and cream.
- Organic Apples (1 cup, cubed) – provide crunch to balance the creamy dressing.
- Raisins
Equipment Needed
- Large mixing bowl
- Wooden spoon or silicone spatula
- Cutting board and knife
- Electric Mixer or Hand-Held Mixer
- Measuring cups
Instructions
- Wash and prepare all fruits, chopping them into bite-sized cubes, or drain the canned fruits of the syrup/juice so the mixture is not overly sweet (do not rinse the canned fruits).
- In a large mixing bowl, combine all the fruits, tender coconut meat, and nata de coco and set aside in the refrigerator.
- Add the heavy whipping cream to a bowl and whip with the electric mixer on high until it thickens, but is still runny. It should NOT stick to the mixing whisks.
- Add the condensed milk and a pinch of salt to the whipping cream and fold it in gently, or quickly whisk together on low.
- Add the cream mixture to the fruits and gently fold together. Do not overmix!
- Chill in the refrigerator for 2 hours (overnight is even better) and then serve. Serve cold, straight from the fridge, in small dessert bowls, a beautiful punchbowl with a ladle, or cups.
Notes and Best Tips
- Always chill the creamy fruit salad before serving—it tastes best cold. It should be really cold! Serve the bowl over ice if you are making a buffet dessert table.
- Also, do not skip whisking the cream to thicken it slightly.
- Adjust sweetness by reducing or increasing the condensed milk or adjusting the juices/syrup from the canned fruits.
- Use coconut cream for a dairy-free, island-inspired twist.
- Also, use tender coconut meat for best result with coconut. It’s soft in texture, unlike shredded coconut meat. It’s called “young coconut meat”.
Add-Ins and Variations
- Cheese Cubes – a Filipino twist that adds salty contrast to the sweet cream.
- Kaong (Palm Fruit) – a traditional ingredient that gives color and chew.
- Ai Yu Jelly – can be found in red and green colors for Christmas festive flair.
- Tapioca Pearls – for chewy contrasts.
- Beautiful Presentation – A gorgeous punchbowl, real coconut bowls, or even a tropical style bowl, or individual glass bowls with stems makes the presentation refined and inviting.
How to Serve creamy fruit salad
Filipino fruit salad is usually served chilled in small dessert bowls during special occasions.
For potlucks or as a Christmas dessert, it’s often placed in a big glass bowl at the center of the table. Place the bowl over ice.
Freeze leftover creamy fruit salad in popsicle molds for a sweet, icy treat that is kid friendly.
Common Questions
Can I use frozen fruits instead of fresh or canned?
No. Frozen fruits take away from the essence of this fruit salad and are often mushy.
How long can I store leftover fruit salad in the fridge?
Leftover fruit salad can be stored in the refrigerator for up to 2 days. Just keep it in a glass airtight container to maintain freshness. That part is very important or else it won’t last very well!
Is it possible to make this Filipino fruit salad vegan?
Absolutely! You can use coconut cream and dairy-free condensed milk to make this salad completely vegan.
Can I prepare this fruit salad ahead of time?
Yes, you can prepare the fruit salad a day in advance. It’s best to chill it overnight to enhance the flavors. Cover it fully without air pockets!
What other fruits can I add to the salad?
You can add a variety of fruits such as bananas, mangoes, or even berries for more flavor and color. Adjust the sweetness accordingly. Berries will dye the cream so keep that in mind. Don’t use melons! Melons affect the proteins in the cream and your fruit salad will not taste good.
How can I make the salad less sweet?
You can reduce the amount of condensed milk to balance the sweetness. Additionally, consider omitting any added sugars. The fruit is already very sweet so even half the amount of condensed milk can work.
Natural Filipino Fruit Salad
Equipment
- large mixing bowl
- Wooden spoon or silicone spatula
- Cutting board and knife
- Electric Mixer or Hand-Held Mixer
Ingredients
- 1 cup Fresh or Canned Pineapple diced
- 1 cup Fresh or Canned Peaches cubed
- 1 cup Fresh or Canned Pear cubed
- 1 cup Fresh Green Grapes sliced in half
- 7 oz Fresh or Canned Cherries sliced in half
- 3/4 cup Tender Young Coconut Meat shredded
- 3/4 cup Nata de Coco
- 2 cups Heavy Whipping Cream or Coconut Cream 1 cup
- 1 cup Condensed Milk or sub with coconut condensed milk for dairy-free
- pinch of salt
Optional Ingredients
- 2 large cans Organic Fruit Cocktail if you’d like to stick closer to tradition
- Kaong Sugar Palm Seeds
- Mild Cheddar Cheese
- Organic Apples
- 1 dash vanilla extract add to the cream mixture
Instructions
- Wash and prepare all fruits, chopping them into bite-sized cubes, or drain the canned fruits of the syrup/juice so the mixture is not overly sweet (do not rinse the canned fruits).
- In a large mixing bowl, combine all the fruits, tender coconut meat, and nata de coco and set aside in the refrigerator.1 cup Fresh or Canned Pineapple, 1 cup Fresh or Canned Peaches, 1 cup Fresh or Canned Pear, 1 cup Fresh Green Grapes, 7 oz Fresh or Canned Cherries, 3/4 cup Tender Young Coconut Meat, 3/4 cup Nata de Coco
- Add the heavy whipping cream to a bowl and whip with the electric mixer on high until it thickens, but is still runny. It should NOT stick to the mixing whisks.2 cups Heavy Whipping Cream
- Add the condensed milk and a pinch of salt to the whipping cream and fold it in gently, or quickly whisk together on low.1 cup Condensed Milk, pinch of salt
- Add the cream mixture to the fruits and gently fold together. Do not overmix!
- Chill in the refrigerator for 2 hours (overnight is even better) and then serve. Serve cold, straight from the fridge, in small dessert bowls, a beautiful punchbowl with a ladle, or cups.
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