Fruit Salad with Condensed Milk

Course: Side Dish

Cuisine: American

Prep Time: 20

Chill: 30

Total Time: 50

Servings:

Calories: 297kcal

This sweet and creamy fruit salad is simple to make and delicious.

maraschino cherries, shredded sweetened coconut, canned fruit cocktail, chopped nuts, fruit flavored mini marshmallows

Drain canned fruit well through a strainer. Press the fruit lightly to squeeze out as much liquid as you can without breaking the fruit apart.
Chop the fresh fruit and place it along with the drained canned fruit in a large bowl.
Add the heavy whipping cream to a separate large mixing bowl. Add powdered sugar if using. Using a hand mixer, beat on high until it starts to thicken and some soft peaks form. Add the sweetened condensed milk and continue to beat until well combined. Mix in cinnamon.
Add prepared canned and fresh fruits to the cream mixture and gently fold it together. Transfer to a serving bowl and refrigerate for at least 30 minutes before serving.
Serve in a large serving bowl or in individual serving cups.

Use any combination of your favorite fruit.
Almond or vanilla extract can be added for flavor. Use just a small amount, about half a teaspoon.
Toss cut apples with some lemon juice before adding to the salad for a bright flavor. The lemon juice will help keep the apples from browning (oxidizing).
I like to save a few slices of fresh fruit for garnish.
If using Cool Whip instead of heavy cream, simply whip it with the condensed milk until creamy and well combined.
How to store: Store leftovers tightly covered with plastic wrap or in an airtight container for a day or two in the refrigerator. Due to water content in fruit, the fruit salad will become watery the longer it sits. More