Buko Salad (Filipino Fruit Salad)

By
Connie Veneracion
Connie Veneracion
Connie Veneracion
Food writer and blogger living in the Philippines and specializing in Southeast Asian home cooking and travel.
Learn about The Spruce Eats' Editorial Process
Updated on 09/27/21
Tested by
Carrie Parente
Carrie Parente
Tested by Carrie Parente
Carrie is a food stylist and culinary producer who loves having a table full of guests.
Learn about The Spruce Eats' Editorial Process
Prep: 10 mins
Cook: 0 mins
Chill Time: 60 mins
Total: 70 mins
Servings: 6 to 8 servings

This Filipino fruit salad is another one of those dishes which probably originated during the American colonial period when the influx of canned goods from the United States gave birth to dishes with canned food as the primary ingredient. You may prefer fresh fruits in your fruit salad, with or without fresh coconut meat but that's not traditional. In order to fully understand Filipino fruit salad, one has to try this fruit cocktail version.

There are two things that characterize a Filipino fruit salad: All the fruits are canned, and the dressing always includes sweetened condensed milk. There are other preserves that can be added like nata de coco (coconut gel), kaong (palm seeds), and tapioca pearls. The fruit cocktail may also be augmented by canned pineapples and peaches. The meat from buko, or fresh young coconuts (which you can purchase frozen), is often combined with the sweet canned fruits and preserves. Any way you make it, this fruit salad is a refreshing and sweet treat on a hot day.

Learn what foods you need to stock your pantry with to cook Filipino recipes.

Buko Salad (Filipino Fruit Salad)

The Spruce / Ahlam Raffii

"Because this recipe calls for canned fruit it can be made anytime of the year. Though you can certainly substitute fresh fruit if you've got it. It's easy to make and requires few ingredients. It would also be a fun one to make with the kids." —Carrie Parente

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Ingredients

  • 2 cups canned fruit cocktail, well drained, chilled

  • 2 cups diced canned peaches, well drained, chilled

  • 1/2 cup cream, well chilled

  • 1/4 cup sweetened condensed milk, well chilled

Steps to Make It

  1. Gather the ingredients.

    Ingredients for buko (Filipino fruit salad)

    The Spruce / Ahlam Raffii

  2. Combine the fruit cocktail and peaches in a bowl and stir.

    Fruit cocktail and peaches in a bowl

    The Spruce / Ahlam Raffii

  3. Using a whisk, whip the cream and sweetened condensed milk in a measuring cup or bowl until slightly thickened, about 2 minutes.

    Cream and sweetened condensed milk whisked together in a bowl

    The Spruce / Ahlam Raffii

  4. Pour the cream and condensed milk over the fruit cocktail and peaches. Stir well. Keep chilled until ready to serve.

    Cream mixture poured over the fruit cocktail in a bowl

    The Spruce / Ahlam Raffii

Tips

This fruit salad will last up to two days in the refrigerator. Wrap the bowl tightly with plastic wrap or transfer over to an airtight container.

Recipe Variations

  • Versions of this Filipino fruit salad can vary with the ratio of cream to sweetened condensed milk. This recipe uses a 2-to-1 ratio, but feel free to change the proportions of the ingredients.
  • You may also add canned pineapple and strips of fresh and tender coconut meat if you like, and you have access to them. It makes the salad even more refreshing.
Nutrition Facts (per serving)
154 Calories
6g Fat
25g Carbs
2g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 154
% Daily Value*
Total Fat 6g 8%
Saturated Fat 4g 20%
Cholesterol 20mg 7%
Sodium 22mg 1%
Total Carbohydrate 25g 9%
Dietary Fiber 1g 5%
Total Sugars 23g
Protein 2g
Vitamin C 4mg 19%
Calcium 44mg 3%
Iron 0mg 2%
Potassium 184mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)