Not Too Sweet, Tangy Fruit Salad


This is neither the Fruit Ambrosia nor the too sweet Filipino Fruit Salad. I made it less sweet by adding cubes of a large Granny Smith Apple and zest from one small lime and use only half of the condensed milk and add 1/4 cup of evaporated milk.  Let’s see if you guys will like my approach on this all time favorite.

Here’s what you’ll need:


Please don’t be surprised by the amount of canned goods that you will need, I’ll explain later, but first you need to wash the tops and bottoms of all the canned goods for sanitary purposes. If you want to keep your fruit salad for many days, I advise you not to add the red and green Nata de Coco on the left side of this picture because they discolorize the whole salad but if you’re going to serve it in a party,  you can add it because this fruit salad will be gone fast.



1 can of 7.6 oz. Nestle Table Cream

1/2 can of 14 oz. Magnolia Condensed milk

1 can 30 oz. Del Monte Fruit cocktail

1/4 cup of Carnation Evaporated milk (not shown)

1 can of 20 oz. Dole pineapple slices or chunks

1 can of 15.25 oz. Del Monte whole kernel corn

2 cans of 20 oz. Lucia young coconut meat in syrup

Zest from 1 lime

1 Granny Smith apple, ( don’t cut yet or they will turn brown)

12 oz. each of Kayumangi red and green Nata de Coco (optional)



1. In a huge mixing bowl, pour the table cream, half of a can of condensed milk , 1/4 of evaporated milk and zest of 1 lime. Then beat with a blender.


2. Immediately add the cubed apples to the blenderized mixture. Make sure that they are all submerged into the creamy mixture or the apples turn brown. Drain, rinse, and again drain the corn, fruit cocktail and young coconut meat.  Slice the pineapple if you don’t have the chunks . Slice the young coconut meat thinly, then add them all to the creamy mixture


3. Remember to drain, wash, then drain again, the red and green Nata de Coco separately as they discolorize; don’t make the same mistakes I made when I accidentally drained them together with the young coconut. The coconut turned red and green on the left side of this picture,see below.


4. Finally add the fully drained red and green Nata de Coco. Immediately place inside the refrigerator.


Serve chilled, and garnish with some fresh mint leaves on the side. Let me know if you like the less sweet and tangy taste.


-Peaches,  Not too sweet Sarap!!!

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