This fruit salad with condensed milk is a delicious dessert or side dish that will be a hit at all your family gatherings. It's made with both canned fruit and fresh fruit, making it a versatile addition to your dinner table.
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You're going to love this delicious fruit salad with condensed milk! This versatile dessert salad is a variation of the popular Ambrosia salad served in the United States at Thanksgiving and Christmas.
What makes this sweet treat a little different is the combination of fresh fruit and canned fruit. Fresh fruit is a great way to add some texture and a ton of flavor.
This fruit salad makes the perfect dessert when you're in the mood for something sweet but not too heavy. The balance between sweet and creamy makes this one of our favorite desserts. But hey, what about breakfast? We also love it on top of these evaporated milk pancakes and Belgian waffles.
The great thing is that this creamy fruit salad recipe is good any time of the year, any time of day. And the best part is that you don't need special occasions to enjoy it.
Try my No Bake Pineapple Pie next!
Ingredient notes for fruit salad with condensed milk
This is an overview of the recipe. Please scroll to the bottom of the post for exact amounts and printable recipe card.
Sweetened condensed milk - all the sweetness you'll need along with the natural sweetness from the fruit.
Cinnamon - adds that extra something. You can experiment with other spices like cardamom, nutmeg, and cloves.
Heavy whipping cream - aka heavy cream. A lower fat whipping cream will also work. You can also use Cool Whip (see tips section). Vanilla Greek yogurt can also work. Adding a tablespoon or two of powdered sugar to the cream is optional.
Pineapple tidbits - canned pineapple works best in this simple fruit salad. I like tidbits, but chunks also work.
Canned mandarin oranges - keeping it classic.
Fresh strawberries - for that pop of color.
Red grapes - or green grapes.
Apples - any variety of fresh apple will work so go with your favorite. I left the skin on for color, but you can peel them if that's preferred.
Optional additions: maraschino cherries, shredded sweetened coconut, canned fruit cocktail (drained), chopped nuts, fruit flavored mini marshmallows. Add desired amounts.
Directions
1) 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.
2) Chop the fresh fruit and place it along with the drained canned fruit in a large bowl.
3) Add the heavy whipping cream to a separate large mixing bowl. You may want to sweeten the cream further with a tablespoon or two of powdered sugar. 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.
4) 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.
5) Serve in a large serving bowl or in individual serving cups.
Tips
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 mix 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. It's best within 24 hours.
More No Bake Desserts
- No Bake Chocolate Pie
- No Bake Lemon Pie
- No Bake Banana Pudding
- Tiktok Booty Dip with Mini Chocolate Chips
If you made this Fruit Salad with Condensed Milk, please let me know how it turned out in the comments below! Thank you!
📖 Recipe
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Fruit Salad with Condensed Milk
Ingredients
- 20 oz pineapple tidbits canned, drained well
- 11 oz mandarin oranges canned, drained well
- 2 cups fresh strawberries quartered
- 2 cups red grapes halved
- 1 small apple diced with or without skin
- ½ cup heavy cream cold
- 2 tablespoon powdered sugar optional
- ½ cup sweetened condensed milk
- ½ teaspoon cinnamon
Possible additions and substitutions
- maraschino cherries, shredded sweetened coconut, canned fruit cocktail, chopped nuts, fruit flavored mini marshmallows
Instructions
- 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.
Notes
- 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
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