Creamy Fruit Salad

Here are this week’s four questions.

#1. What’s your favorite kind of roll?

I like the rolls from Crescent, they're the best...

#2. Got a tip for keeping your cabinets or pantry organized?

Well, don't have one. But I do have some little organizers to make them organized as much as possible.

#3. What’s your favorite kind of pastry?

Cookies and brownies...

#4.Share any original recipe. (Why not submit it into my contest too?)

If you have an Asian Market near you, you might want to check out some of the ingredients on my "Creamy Fruit Salad."

3 - 30 oz cans fruit cocktail (or 1 - #10 can)
1 - 20 oz can pineapple chunks
1/2 - 12 oz jar coconut sport (aka macapuno)*
1/2 - 12 oz jar sugar palm fruit (aka kaong)*
1/2 - 12 oz jar pineapple gel (aka nata de pina) and/or coconut gel (aka nata de coco)*
1 - 8 oz pkg. cream cheese, room temperature
1/2 - 14 oz can sweetened condensed milk
1/2 - 12 oz jar or can of jackfruit (aka langka) in syrup*
1 - 2 small box of Grape Raisins
*can be found in most Filipino or Asian Market

Directions:

1. Drain & rinse the cherries, drain all fruits except the jackfruit. Set aside.
2. Blend the jackfruit and liquid in a food processor until smooth. Add the cream cheese and sweetened condensed milk, process until smooth.
3. Transfer the jackfruit-dairy mixture into a large mixing bowl. Gently stir in the rest of the drained fruits. Mix until all the fruit is coated in the creamy, white mixture.
4. Chill for several hours or overnight. Serve cold. Refrigerate leftovers promptly.

Join us now at Four Foods on Friday.