Sweet Milk Fruit Salad
Ingredients
- 3-6 apples, chopped
- 2-3 cans (12 oz) condensed milk
- 4 cans (12 oz) evaporated milk (Pet milk)
- 1 small jar of maraschino cherries
- 2 large cans fruit cocktail
- 3 bananas
Step-by-Step Instructions
- Chop the apples leaving the peelings on. In a large Tupperware bowl or punch bowl mix the fruit cocktail, apples, and bananas then add the condensed milk and evaporated milk. You can add more condensed milk if not sweet enough. Usually 2-3 cans are perfect.
- Put in the refrigerator to get cold. It is best when left overnight to chill before serving.
Common Problems and Solutions
Q: Why does my fruit salad look watery?
A: Make sure to drain the canned fruit cocktail well before adding it to the bowl. Excess liquid from the cans will thin out the creamy milk mixture. Also, add the bananas closer to serving time as they release liquid as they sit.
Q: Can I make this ahead of time?
A: Yes! This salad actually tastes better when made ahead. The flavors meld together beautifully when chilled overnight. Just wait to add the bananas until a few hours before serving to prevent browning.
Tips and Techniques
Use a mix of apple varieties (Granny Smith and Gala work great) for the best flavor and texture. The peels add color and nutrition. If making this for a crowd, mix in a large punch bowl so there’s plenty of room to fold everything together gently without crushing the fruit.
Ingredient Substitutions
- evaporated milk (Pet milk): half-and-half or whole milk
- fruit cocktail: fresh mixed fruit (grapes, pineapple, mandarin oranges)
- maraschino cherries: fresh sweet cherries (pitted and halved)
Equipment Needed
- Large mixing bowl or punch bowl
- Cutting board and knife
- Can opener
Historical Context
Sweet milk fruit salads were staples at Louisiana family reunions, church dinners, and potlucks throughout the 20th century. The use of canned condensed and evaporated milk made these desserts affordable and shelf-stable before widespread refrigeration.
