Colombian Fruit Salad
Colombian Fruit Salad is the fruit salad you didn't know you needed: chopped fruit topped with a luscious cream sauce and cheese! Yes, cheese!Once you got the two key toppings covered, you can get creative and add more. Down below is a list of toppings to try out with your family and friends on a hot summer day!
Ingredients
For The Fruit Salad
- 16 oz (450 g) strawberries (cleaned, hulled, and sliced)
- 2 kiwis or golden kiwis (optional, peeled and diced)
- 1 large banana (peeled and sliced)
- 1 large mango (peeled and diced)
- 1 medium papaya (peeled, seeds removed, and diced)
- 1/2 cup (125 ml) heavy cream
- 1/4 cup (80 ml) sweetened condensed milk
- 1/3 cup (3 oz or 75 g) shredded mozzarella cheese
Toppings (pick 1 or more)
- Ice cream (vanilla, strawberry, or cream)
- Whipped cream
- Strawberry sauce
- Colombian Pineapple Sauce
- Chocolate sauce
- Toasted coconut flakes
- Chocolate chips
- Granola
Instructions
- Make the fruit mix. Combine the prepared fruit into a large mixing bowl. If you're using a mix of particularly tart fruit (such as kiwis, apples, etc) you may add 1-2 tablespoon of white granulated sugar and mix but I usually do not add any extra sugar because the fruit I use is already sweet and the sauce will be sweet as well.
- Make the sauce. In a medium bowl, add the cold cream and use a mixer or a whisk to beat it until thickened but still creamy (it shouldn't form peaks). Pour in the condensed milk and beat again until combined and slightly fluffy. The cream should never form or hold peaks, it should simply be thick and slightly fluffy but still creamy and not fully whipped. Add the sauce to the fruit mix and mix gently until combined.
- Add the cheese. Serve the fruit salad in bowls or ramekins top with shredded cheese and other toppings of choice (see list of toppings above). Serve immediately. Enjoy!
Notes
Make-Ahead Instructions: I don't recommend making fruit salad ahead of time as the fruit will turn mushy and leak juice and the cream sauce will deflate and separate resulting in an unappealing fruit salad (though still perfectly safe to eat).
Storing Instructions: I don't recommend storing this fruit salad as the fruit will turn mushy and leak juice and the cream will deflate and separate but it can be done if necessary. Simply cover the fruit salad with plastic wrap or transfer it into an air-tight container and store for up to 2 days. Keep in mind that the fruit salad won't look particularly pretty after being stored (though it will still be safe to eat). Your best option would be to store the chopped fruit and the cream sauce separately so the fruit juice and cream won't sit there together.
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Nutrition
Calories: 347kcalCarbohydrates: 50gProtein: 7gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 47mgSodium: 101mgPotassium: 717mgFiber: 7gSugar: 38gVitamin A: 1908IUVitamin C: 169mgCalcium: 178mgIron: 1mg
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