FRUIT SALAD
It may seem as though there's not much to a fruit salad other than tossing chopped fruit in a bowl, but a few simple tricks transform a flat fruit salad into something enticing to the eye and pleasing to the palate. From picking fruit with the same level of ripeness to spritzing fruit with lemon juice, these 10 tricks will help you make better fruit salads all year round.
1 can (large) fruit cocktail
1 cup fresh strawberries, cleaned and cut in half lengthwise
1 cup blueberries, cleaned
3 pieces kiwi, cleaned and sliced into bite size pieces
¾ cups nata de coco
14 ounces condensed milk
8 ounces table / medium cream or all purpose cream
Instructions
Drain the juice from the fruit cocktail and transfer the canned fruits in a bowl.
Combine the fruit cocktail, strawberries, blueberries, kiwi, and nata de coco then toss lightly.
Add the condensed milk then mix lightly. Be extra careful so that the fruits will remain intact.
Add the table cream / medium cream then mix again. Make sure that the cream is properly distributed amongst the fruits.
Refrigerate for at least 3 hours.
Serve Chilled.
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