The New Year's Eve (noche buena) supper table would be incomplete without a buko salad in its midst. Fruits are favorite during the coming of the New Year because it is believed that they could bring good fortune, luck and prosperity to the family. It is the most well-liked salad in the country and it is not hard to find the main ingredient because coconut trees abound the islands. From the northern islands of Luzon to the farthest t islands of southern Mindanao, almost all Filipinos love the tasty satisfaction that this dish brings after a sumptuous feast. This is a tasty treat that would have you wanting for more because it is so yummy you could never get sufficient of it.
Ingredients
10 buko or young coconut (meat grated into strips)
¼ kilo seedless grapes
3 small china apples (cubed)
1 small bottle kaong (green)
1 small bottle nata de coco (red)
1 small bottle nata de coco (green)
2 cans lychees
1 large can Del Monte Fruit Cocktail
2 packs Nestle Cream
1 can condensed milk
Few red or green cherries (for topping)
1 can peaches (for topping)
Preparation:
Remove the fruits from the cans and use strainers to drain for about 2 two hours in order to prevent your buko salad from being soggy.
After draining all the juices, place all the fruits in a large bowl and mix well.
Pour in the condensed milk and Nestle cream then mix until blended well.
Put the salad into serving bowls and use the peaches and cherries as toppings.
Chill or freeze before serving.
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