Condensed Milk Fruit Salad
A nostalgic, creamy fruit salad dressed in a silky condensed milk glaze with a zing of lemon, perfect for potlucks or family gatherings.
Ingredients
Fresh Fruit
- 2 cups mixed fresh fruit (strawberries, grapes, bananas, kiwi) - cut into bite-sized pieces Examples of fruits to use.
- 1 cup mixed berries (blueberries, raspberries) Pat dry to avoid extra juices.
Dressing
- 1 can (14 oz) sweetened condensed milk
- 1 tablespoon lemon juice (fresh preferred)
- 1/2 teaspoon vanilla extract
Optional Add-ins
- 1/4 cup shredded coconut (optional — toasted for more flavor)
- 1/4 cup chopped nuts (optional — almonds, pecans, or walnuts)
Instructions
Preparation
- Wash, hull, and chop the mixed fruit into uniform, bite-sized pieces. Pat berries dry to avoid extra juices.
- Slice bananas last to keep them from browning; toss with a little lemon if you must prep early.
Make Dressing
- In a medium bowl, whisk together the condensed milk, lemon juice, and vanilla until glossy and smooth.
Combine
- Place the chopped fruit in a large serving bowl. Pour the dressing over the fruit.
- Gently fold with a spatula until all fruit is coated. Avoid overmixing to preserve shape.
- Stir in shredded coconut and chopped nuts if using.
- Chill for at least 30 minutes to let flavors meld. Serve chilled.
Notes
To cut sweetness, use half condensed milk and half plain Greek yogurt. Swap lime for lemon for a different citrus note. Use dairy-free condensed milk alternatives for vegan adaptations.