Macaroni Fruit Salad
It may sound odd but macaroni fruit salad is a delicious treat. This Filipino dish is perfect for the holidays and special occasions.
- 1 cup macaroni elbows cooked
- 30 ounces canned fruit cocktail drained
- 8 ounces canned pineapple chunks drained
- 15 ounces canned tropical fruit drained
- ¼ cup nata de coco
- ¼ cup red palm fruit
- ¼ cup green palm fruit
- ½ cup cheddar cheese cubed
- 14 ounces canned Nestlé table cream
- 14 ounces canned sweetened condensed milk
- 2 tablespoons mayonnaise
In a large pot over medium heat, bring 2 quarts of lightly salted water to a boil. Add pasta and cook 1 minute less than package directions.
Remove from heat, rinse, and drain well. Let cool completely.
In a bowl, combine cooked macaroni, fruit cocktail, pineapple, cheese, table cream, condensed milk and mayonnaise. Stir gently to distribute.
Chill for at least 2 hours before serving.
For best texture, undercook the macaroni a minute less than the lowest time on the package’s directions. You will need about 2 cups cooked.
The salad may taste very sweet after mixing but the sweetness will lessen when cold.
Don't leave out the mayo. It helps stabilize the cream and condensed milk mixture so it's recommended for best results.
Use colored palm fruit during the holidays. There's no need to add the red and green palm fruit other than to add color. But the dish does look more festive with the color for serving at Christmas time.
Calories: 344kcal | Carbohydrates: 51g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 95mg | Potassium: 334mg | Fiber: 1g | Sugar: 33g | Vitamin A: 932IU | Vitamin C: 24mg | Calcium: 171mg | Iron: 1mg