It is mid-December. At this time I am contemplating on how I’m gonna start fixing our room…I promise to keep it neat and clean and pretty next year.
But there’s a scary pile of clothes, blankets and pillow cases on what used to be a study table.
I know that there are mutated dust mites hiding under the bed like the boogeyman. {I would need some kind of sword to fight them}
I don’t even know where I will start. Heck, I don’t know when I would start.
Oh well, it can wait until later. For now, I’ll just watch The A Team again and probably have myself a cup of this friggin’-ly good fruit salad. {Is there such a word?}
I hope there’s a part two of The A Team.
Sweet and creamy fruit salad never misses a special occasion here in the Philipines. There are different versions of this because everyone prefers different kinds of fruit but the most common is the Buco Salad {Coconut Salad}. It is kinda like this one but with lots of shredded coconut meat and without the cheese cubes.
Filipino Fruit Salad
1-2 large can of Fruit cocktail 3 cups seedless red grapes 2-3 cans of sweetened condensed milk 1 cup cheddar cheese cubes 3 cups Nata de Coco 3 cups Green Sugar Palm {Kaong}
Ingredients
- 1–2 large can of Fruit cocktail
- 3 cups seedless red grapes
- 2–3 cans of sweetened condensed milk
- 1 cup cheddar cheese cubes
- 3 cups Nata de Coco
- 3 cups Green Sugar Palm {Kaong}
Instructions
- Combine all the ingredients in a large bowl and mix well
- Make sure that everything is coated with condensed milk.
- Put in the refrigerator to chill for 4 hours before serving.
- Serve cold.
Some people like this frozen and some, like my mom likes this with corn kernels…which I don’t.
