Filipino Style Fruit Macaroni Salad
This version of Filipino Style Fruit Macaroni Salad is a medley of tropical fruits, raisins and cheese, all slathered in a mildly sweet, thick cream. This is less sweet than a typical fruit salad, with notes of saltiness and richness to complement the sweet fruits.
Fruit Macaroni salad is one of my favorite Filipino concoction. Well, we know that there is the fruit salad mainly made of fruit cocktail, and the macaroni salad often made with chicken and mayo. And while I love both of these two popular Filipino mix especially during Christmas and special occasions, I prefer the middle ground between the two: Fruit Macaroni Salad.
Macaroni Fruit Salad Recipe Ingredients and Tips
- All-Purpose Cream. This a thickened cream that can be found in groceries, and is often called as that- thickened cream or all-purpose cream. In Asian or Filipino aisles or groceries, look for Nestle All-Purpose Cream or Angel All-Purpose Creamer.
- Elbow Macaroni. Cook your pasta until al-dente or a little bit more if you prefer softer bite. Allow the pasta to cool.
- Condensed Milk. This adds the sweetness along with the fruit cocktail. You can add more or less of this, according to your sweetness preference.
- Fruit Cocktail. This is a mix of tropical fruit in a can. Make sure it is drained very well to avoid the liquid from thinning out the cream.
- Processed Cheddar Cheese. Brands like Eden, and Cheezee/Magnolia are Filipino style processed cheese that are sturdy enough to cut into dice. I highly recommend these, although I think Velveeta can work too, but it can be a challenge to to dice it. The cheese add a layer of saltiness and richness to the flavor.
- Mayonnaise. This adds another layer of flavor here: a mix of tart, saltiness and richness. This leans more towards the savory flavor profile of the salad.
- Raisins. Adds a chewy texture and a sweet, caramel-like flavor. This adds another dimension of sweetness apart from the fruit cocktail mix.
Making Fruit Macaroni Salad: Process Overview
- Boil the elbow macaroni to al dente.
- Combine cream, mayonnaise and condensed milk in a large mixing bowl. Stir in the cooled cooked macaroni.
- Stir in tropical fruits, raisins and cheese. Adjust the flavor to you preference. Add more mayo, condensed milk or cream.
- Chill the salad in the fridge for at least 3 hours before serving.
Storage and Serving
Store leftovers of this Fruit Macaroni salad in a container with a tight lid in the fridge for up to 5 days. This is best served chilled.
Serve this salad in a gathering, potlucks or just for a special dessert anytime. This is completely okay to make ahead so it is perfect for special occasions.
Filipino Style Fruit Macaroni Salad
Ingredients
- 2 cups elbow macaroni
- 3 cups drained fruit cocktail
- 1 ½ cup all-purpose cream Nestle or Angel All-purpose creamer (see note 1)
- 1 cup condensed milk
- 6 tbsp mayonnaise
- ¼ cup raisins
- 1 cup diced processed cheese Eden or Cheezee/Magnolia ( see note 2)
Instructions
- Cook the Elbow macaroni to al dente according to package directions. In a large mixing bowl, stir together the all-purpose cream, mayonnaise and condensed milk.
- Gently stir in the cooked, cooled macaroni. Then, using a rubber spatula, stir in the drained fruit cocktail, cheese and raisins.
- Taste and adjust the sweetness or flavor by adding more condensed milk or adding more mayonnaise and cream.
- Cover the salad and chill it in the fridge for at least 3 hours before serving.
Notes
- If you cannot find the brands mentioned above, this can also be found in some groceries labelled as thick cream or all-purpose cream.
- You can use Velveeta cheese if you cannot find the Filipino processed cheese, but you may have to just tear the Velveeta in chunks as it is quite difficult to dice.
- This can be made ahead a day before so it is perfect for special occasions and gatherings.
My favorite non-baked dessert!