Condensed Milk Fruit Salad Recipe

Introduction

This Condensed Milk Fruit Salad is a luscious, creamy treat packed with a colorful mix of fresh and canned fruits. The sweetened condensed milk dressing adds a rich, velvety texture that brings all the flavors together perfectly. It’s an easy and refreshing dish, ideal for gatherings or a simple dessert.

Ingredients

• 1 large apple, washed, cored, and chopped into bite-sized pieces
• 2 bananas, peeled and sliced
• 1 lb. strawberries, washed and cut into bite-sized pieces
• 1 pint blueberries, washed
• 2 cups grapes, washed and halved if large
• 15 oz. can mandarin oranges, drained
• 20 oz. can pineapple tidbits, drained (reserve juice)
• ¼ cup lemon juice
• ¼ cup reserved pineapple juice
• 14 oz. sweetened condensed milk

Instructions

1. Step 1: Pour ¼ cup lemon juice into the bottom of a large mixing bowl to create an acidic base that prevents fruit browning.
2. Step 2: Add the chopped apple to the bowl with the lemon juice.
3. Step 3: Add the sliced bananas to the bowl and toss apples and bananas gently in the lemon juice to coat evenly and prevent browning.
4. Step 4: Add blueberries directly to the bowl. Add the cut strawberries and halved grapes as well.
5. Step 5: Drain the pineapple tidbits, reserving the juice. Add ¼ cup of the reserved pineapple juice, the pineapple tidbits, and the drained mandarin oranges to the bowl. Stir gently to combine all the fruit.
6. Step 6: Pour the sweetened condensed milk over the fruit mixture and toss carefully to coat the fruit evenly. Add a bit more pineapple juice if you prefer a thinner dressing.
7. Step 7: Cover the bowl and chill the fruit salad until ready to serve, allowing the flavors to meld.

Tips & Variations

• To keep the bananas from browning too quickly, toss them immediately in the lemon juice with the apples.
• Feel free to substitute or add other fruits like kiwi, mango, or melon for variety.
• For a lighter version, you can use half sweetened condensed milk and half plain yogurt as the dressing.

Storage

Store the fruit salad covered in the refrigerator for up to 2 days. The fruits are best enjoyed fresh, but chilling allows the flavors to blend nicely. Stir gently before serving. Avoid freezing as the texture of fresh fruits will change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this fruit salad in advance?

Yes, you can prepare it a few hours ahead and keep it refrigerated. The lemon juice and pineapple juice help prevent browning, but fruit textures will be best within 1-2 days.

What can I use instead of sweetened condensed milk?

You can substitute with evaporated milk mixed with a little sugar or use a combination of plain yogurt and honey for a lighter, tangier dressing.

Condensed Milk Fruit Salad Recipe

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★★★★★

4.6 from 56 reviews

A refreshing and creamy Condensed Milk Fruit Salad featuring a vibrant mix of fresh and canned fruits, tossed in a sweetened condensed milk dressing with citrus accents to prevent browning. Perfect for a light dessert or a colorful side dish at any gathering.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 8 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Fresh Fruits

• 1 large apple, washed, cored, and chopped into bite-sized pieces
• 2 bananas, peeled and sliced
• 1 lb. strawberries, washed and cut into bite-sized pieces
• 1 pint blueberries, washed
• 2 cups grapes, washed and halved if large

Canned Fruits

• 15 oz. can mandarin oranges, drained
• 20 oz. can pineapple tidbits, drained (reserve juice)

Liquids and Dressing

• ¼ cup lemon juice
• ¼ cup reserved pineapple juice
• 14 oz. sweetened condensed milk

Instructions

1. Prepare citrus base: Pour ¼ cup lemon juice into the bottom of a large mixing bowl to create an acidic base that prevents fruit browning.
2. Prepare apple: Wash and core the apple, then chop it into bite-sized pieces and add it to the bowl with the lemon juice.
3. Prepare bananas: Peel and slice the bananas, then add them to the bowl. Toss bananas and apples in the lemon juice to coat evenly and prevent browning.
4. Add berries and grapes: Wash strawberries, blueberries, and grapes. Add blueberries directly to the bowl. Cut strawberries into bite-sized pieces and add. Halve grapes if large, then add them as well.
5. Add canned fruit: Drain pineapple tidbits but reserve the juice. Add ¼ cup of the reserved pineapple juice along with the pineapple bits and drained mandarin oranges to the bowl. Stir gently to combine all fruits.
6. Add dressing: Pour the sweetened condensed milk over the fruit mixture. Toss everything carefully to coat the fruit with the creamy dressing. If desired, add a bit more pineapple juice to thin the dressing.
7. Chill: Cover the bowl and chill the fruit salad until ready to serve, allowing flavors to meld.

Notes

• Use fresh, ripe fruits for the best flavor and texture.
• Adding lemon juice prevents bananas and apples from browning and keeps the salad vibrant.
• Chilling the salad helps the flavors blend beautifully.
• If you prefer a lighter dressing, use evaporated milk mixed with a bit of sugar as a substitute for sweetened condensed milk.
• Adjust pineapple juice quantity to reach desired dressing consistency.

Keywords: condensed milk fruit salad, creamy fruit salad, tropical fruit salad, no-cook dessert, summer fruit salad