A dessert salad (sometimes served a snack) made with strips of buko (coconut) meat and diced fresh fruits. This is actually my third version of tropical fruit salad. The first one was without buko while the second one had buko strips and pieces of sweet ripe mangoes, melon and bananas. This third version has buko strips, diced apples, seedless grapes, slices of bananas and diced sweet mangoes. I’m already planning a fourth version which will be a combination of all three.
My 11-year-old daughter and I did the salad last night. She was the one who cut the buko into strips and sliced the bananas. She was also the first to sample the salad after chilling for about 30 minutes.
Ingredients
- the meat from 4 young buko (coconut)
- 1/2 kilo of seedless grapes (I combined red and green)
- 2 apples
- 8 bananas (I used the latundan variety)
- 3 large sweet ripe (not overripe) mangoes
- juice of 1/4 lemon
- 1 c. of cream, chilled
- 1 c. of sweetened condensed milk, chilled
Instructions
- Cut the buko into slivers, about half an inch wide and two to three inches long.
- Peel and dice the apples.
- Peel and cut the bananas into half-inch rings.
- Place the diced apples and sliced bananas in a glass bowl and pour in the lemon juice. Toss to coat each piece well. This will prevent discoloration and will add a piquant flavor to an otherwise monotonously sweet dish.
- Without peeling, slice the meat from both sides of the mangoes avoiding the stone at the center. Score the meat with a knife in crisscross patterns then scoop out with a spoon.
- Rinse and drain the grapes and detach from the stems.
- Whip together the cream and sweetened condensed milk.
- Place everything in a large bowl and toss together. Chill for at least 30 minutes before serving.
Preparation time: 30 minute(s)
Number of servings (yield): 8 to 10
Hi my aunt once made this for us. She added a little bit of mayo to compliment the sweetness of the condensed milk… was good too.
I was just looking thru some filipino recipies when I came across this one,(buko)fruit salad.here in america we have a very similar desert called ambrosia but more commonly called fruit salad.so it is not odd for foreigners to have a desert called a salad.your version of fruit salad is very similar to the fruit salad here although we dont commonly use mangoes since they can be difficult to find at certain times of the year.we also use pineapples chunks in it as well as cherries.Of course,we don’t have young coconuts here so we have to settle for bagged shreaded coconut,unless you want to try to hammer your way thru the hard shell of a whole coconut.hahahaha.I will be trying your version of this recipe tomorrow after I go to the market .I am also looking forward to trying it when I come back to manila later this year.Thanks for this site.now that I have found it I can start to try different recipies from your wonderful country,Dan
I’m intrigued by your ‘ambrosia’, Daniel. I’ll try to find it in Google.
im just looking the procedure of buko salad
try using half cup fruit yoghurt instead of cream, it rocks!
Hi Connie! I read an article by Lucy Torres last Sunday and she mentioned her family used to make fruit salad with Sprite instead of cream. Have you ever heard of that?
No.
Reminds me of Ambrosia Salad. This looks tasty and refreshing. I’d eat this all year round!