Filipino Macaroni Fruit Salad Recipe
With sweet fruit and a creamy condensed milk dressing, this Macaroni Fruit Salad Recipe is a chilled Filipino-style dessert that’s perfect for gatherings and holidays. It’s easy to make ahead, refreshingly chilled, and always a crowd favorite at parties and potlucks.
A Quick Look At The Recipe
- ⏲️Ready In: 10 Minutes of prep and 2 Hours chilling
- 👪Serves: 12
- 🍽 Calories: 376 kcals
- 📋Main Ingredients: Elbow noodles, tropical fruit, table cream, condensed milk, cheddar cheese, and pineapple chunks.
- 📖 Dietary Notes: Nut-free and can be made gluten-free.
- ⭐ Why You’ll Love It: It’s creamy, sweet, easy to make ahead, and perfect for sharing at holidays and family gatherings.
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This Filipino macaroni fruit salad is one of those chilled desserts that always seems to show up at holidays, birthdays, and family gatherings because it’s easy to make ahead and feeds a crowd. The creamy condensed milk dressing, tender macaroni, and sweet fruit create that classic nostalgic flavor that keeps people coming back for seconds, kind of like 4 ingredient banana pudding with Cool Whip.
The best part about this creamy fruit salad recipe, though, is that it tastes even better after chilling for a few hours. The flavors blend together and the dressing thickens slightly which makes it perfect to prep which makes it perfect to prep ahead for parties, holidays, or easy gatherings alongside recipes like these strawberry crunch cupcakes with cake mix.
Jump to:
- A Quick Look At The Recipe
- Why The Recipe Works💭
- Items and Substitutions
- Flavors To Try
- How To Make the Macaroni Fruit Salad Recipe
- Helpful Hints
- How To Enjoy It
- Macaroni Fruit Salad FAQs
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Why The Recipe Works💭
Traditional taste: The condensed milk and canned fruit cocktail give the fruit salad a classic flavor.
Texture: It has a thick and creamy texture thanks to chilling the salad before serving.
Real-life prep: The Filipino fruit salad is better after it’s been chilled making it the perfect make-ahead treat to save kitchen time.
Items and Substitutions
- Elbow macaroni: You can make this fruit salad gluten-friendly by using gluten-free noodles here. I would go with quinoa noodles as they hold up best texture-wise.
- Canned fruit cocktail: You could use other fruit medleys or even fresh fruit, but the canned fruit gives the most authentic Filipino flavor.
- Nata de coco: This gives a chewy texture to the salad along with some sweetness. Though shredded coconut can work, the flavor will be different.
- Nestlé table cream: This will bring a velvety texture and a rich, creamy base. In a pinch, half and half can work, but the salad won’t be as silky.
See the recipe card for full information on ingredients and quantities.
Tools you’ll need
Before starting the recipe, you’ll want to have all your kitchen essentials ready. I recommend having the following items:
Flavors To Try
Here are a few easy ways we’ve adjusted the macaroni fruit salad depending on our needs and tastes at the time.
- Fresh Fruits: Mix in fresh mango, grapes, or diced apples for added flavor and natural sweetness.
- Cheeses: Swap mild cheddar with cream cheese or mozzarella for a creamier or milder flavor.
- Lighten it: Replace condensed milk with yogurt mixed with honey or a touch of maple syrup for a less processed option.
- Include Marshmallows: Toss in mini marshmallows, like the ones used in my hot cocoa dip with marshmallow fluff for a pillowy texture.
- Dairy-Free: Use coconut cream and sweetened almond milk for a creamy yet dairy-free version.
How To Make the Macaroni Fruit Salad Recipe
Step 1: Cook the noodles according to package directions, drain, and let them cool.
Step 2: In a bowl, add the cooked macaroni, fruit, nata de coco, cheese, table cream, condensed milk, and mayonnaise.
Step 3: Stir well to combine it all.
Step 4: Chill it in the fridge for at least 2 hours before serving.
Note
Ensure the pasta is fully cooled before mixing to prevent the dressing from separating. Draining the canned fruits thoroughly also avoids a watery salad.
Helpful Hints
Pro tip: Chill Before Serving
Allow your macaroni fruit salad to chill in the refrigerator for at least an hour before serving. This gives the flavors time to meld together, resulting in a more delicious and well-balanced treat.
Here are some helpful hints to ensure your macaroni fruit salad turns out perfectly creamy, flavorful, and delicious every time:
- Cook the Pasta Perfectly: Make sure the macaroni is cooked al dente to keep it from becoming too soft and mushy when mixed with the creamy dressing.
- Cool Ingredients Completely: Allow the cooked pasta and canned fruits to cool fully before combining them to keep the salad fresh and creamy.
- Drain Fruits Thoroughly: Removing excess liquid from the canned fruits prevents the salad from becoming watery.
- Balance the Sweetness: Taste as you mix the dressing and adjust the sweetness or tanginess by tweaking the amount of condensed milk or mayonnaise.
- Storing: Place the salad in an airtight container, and it will stay fresh in the fridge for up to 3 days. Just give it a stir before serving to ensure the dressing is evenly distributed
- Make It Ahead: Preparing the salad a few hours in advance gives the flavors a chance to mesh.
How To Enjoy It
This macaroni fruit salad is a delicious side dish or dessert that pairs well with almost everything. A few of our favorites are:
- Serve macaroni fruit salad alongside savory dishes like marinated chicken breasts in the air fryer or roasted vegetables.
- For holidays and parties, serve it in small cups on a dessert table with treats like old fashioned candy cane fudge.
- Enjoy it as an all-out dessert paired with my favorite iced white chocolate mocha.
Macaroni Fruit Salad FAQs
More Easy Cookout Recipes
If you tried this Macaroni Fruit Salad Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
Macaroni Fruit Salad
Ingredients
- 1 cup elbow macaroni cooked
- 30 ounces canned fruit cocktail drained
- 15 ounces canned tropical fruit drained
- 8 ounces canned pineapple chunks drained
- ¼ cup red palm fruit
- ¼ cup green palm fruit
- ¼ cup nata de coco
- ½ cup mild cheddar cheese cubed
- 14 ounces canned Nestlé table cream
- 14 ounces canned sweetened condensed milk
- 2 tablespoons mayonnaise
Instructions
- 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, nata de coco, cheese, table cream, condensed milk, and mayonnaise. Stir gently to combine.
- Chill for at least 2 hours before serving.
Notes
Nutrition
Equipment
- Large pot
- Colander
- large bowl
- Wooden spoon
A classic summertime recipe that always dissapears quickly when we have people over.