Here is a fun recipe that you can try
this summer. We Filipinos love fruit salad and almost every “madre de
familia” knows how to make one. I have added my personal touch to make
this recipe a little different from what the majority normally prepares.
If you don’t deviate from the recipe, you will surprise yourself to a
delicious treat. You can make this fruit salad ahead of time – at least
one or two days before your party. But remember to serve chilled for best
results.
Note: The ethnic canned
ingredients are available at any Oriental/Asian stores.
Ingredients:
1 can fruit cocktail in heavy syrup (30
oz.)
2 cans sliced peaches in light syrup (15
oz.)
2 cans pear halves in light syrup (15
oz.), quartered
1 can pineapple chunks (20 oz.)
1 can toddy palm seed slices in syrup (20
oz.)
1 can attap fruit in syrup (23 oz.)
1 can young coconut meat (14 oz.)
1 can Fruits Mitsumame, or mixed fruit
with agar (11.33 oz.)
10 pieces red cherries, drained
one 12-oz. and one 8-oz. Philadelphia whipped cream cheese
1 cup sweetened condensed milk
Methods:
1. Open all the canned fruits and
drain thoroughly. (Save the juice if you wish for another
recipe, or discard if not needed.) Transfer into a large bowl.
2. In a small bowl, combine and
whisk the whipped cream cheese and the sweetened condensed milk.
3. Pour the cream cheese mixture
into the bowl of fruits and mix gently until the fruits are covered with the
mixture. Gently mix in the red cherries.
4. Chill before serving. Good
for 15-20 people.
Household Hints:
It would seem like I’m trying to beat
“Travel Tips” to death. But since it is travel season, everyone stands to
gain. You have nothing to lose. So let me have my parting shots
with a few “More Travel Tips”:
Protecting your money and important
documents while you travel takes careful planning.
1. Take only the credit cards that
you absolutely need. Leave the extra ones in a safe place at home.
2. Make several copies of your
driver’s license, the first page of your passport and a list of credit cards
and their respective 800 numbers. Leave copies at home and bring copies
with you, safely tucked in each of your carry-on luggage(s) and handbag.
3. Put your driver’s license,
credit card, passport, list of credit cards with their 800 numbers, prepaid
phone card(s) and some emergency cash in one carry-on luggage/bag that you
usually carry with you at all times.
4. Do not put your cash, travelers
checks and extra credit cards all in one luggage/bag. Divide them among
all your carry-on luggage/bags.
5. As an added precaution,
put more emergency cash in a zippered pouch or money belt on your person.
6. Leave cameras, jewelry, all
important papers, credit cards and passports, etc. in the hotel safe if you
don’t plan to use them.
7. That said, enjoy your vacation.
Editor’s note: Mrs. Evelyn S. Bunoan is
Owner/Master Chef, Philippine Oriental Market & Deli (with more than 25
years of service to the Filipino-American community) - 3610 Lee
Highway, Arlington, Virginia; (703)528-0300; Master Chef (French
cuisine), Le Cordon Bleu, London, UK; recipe creator, improviser, and
food stylist and writer; kitchen-tested and mastered more than 300
recipes, and counting.
Host of the cooking show – “ Evelyn’s
Kitchen – Cooking with Friends”.
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