This fruit salad with condensed milk is a creamy, refreshing, and colorful dessert I love making when I want something quick and delicious. With a sweet, rich dressing and plenty of fresh fruit, it’s an easy way to impress without spending too much time in the kitchen. The combination of textures and flavors makes it the perfect treat for any season.
Why You’ll Love This Recipe
I love how simple and versatile this recipe is. It only takes 15 minutes to put together, and I can use whatever fruits I have on hand. The sweetened condensed milk makes the salad luxuriously creamy without needing any added sugar. It’s perfect for parties, family dinners, or when I’m just craving something sweet and fruity. I also like that I can make it ahead—just add the more delicate fruits right before serving.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the fruit:
1 cup strawberries, chopped
1/2 cup grapes, halved
1 cup blueberries
1 to 2 kiwis, peeled and diced
1 apple, peeled and chopped
2 bananas, sliced
For the dressing:
200 grams sweetened condensed milk
200 ml heavy cream
1/4 cup whole milk
Directions
I wash and prepare all the fruits, chopping them into bite-sized pieces. I leave the blueberries whole and slice the grapes in half.
In a separate mixing bowl, I whisk together the sweetened condensed milk, heavy cream, and whole milk until smooth and well combined.
I pour the creamy dressing over the chopped fruit and gently fold everything together so that the fruit is evenly coated.
I cover the bowl and refrigerate the salad for at least 30 minutes before serving, which helps the flavors meld and keeps it nice and cold.
Servings and timing
This recipe serves 6 people and takes about 15 minutes to prepare. Since it’s a no-cook dish, it’s ready to serve as soon as it’s chilled. I often make it earlier in the day and store it in the fridge until dessert time.
Variations
When I want to change things up, I sometimes add mango chunks, raspberries, pineapple, or canned mandarin oranges. I avoid watermelon because it releases too much liquid and waters down the dressing. For a bit of crunch, I occasionally mix in slivered almonds or chopped walnuts. If I don’t have heavy cream, I use Cool Whip instead, and it still turns out delicious.
storage/reheating
I store this salad in an airtight container in the refrigerator, and it stays fresh for up to 2 days. To prevent browning, I wait to add the bananas and apple until just before serving. This salad isn’t meant to be reheated or frozen—it tastes best served cold and freshly made.
FAQs
Can I make this fruit salad ahead of time?
Yes, I like to make it earlier in the day and keep it chilled. I just add the bananas and apple right before serving so they don’t turn brown.
Can I use canned fruit instead of fresh?
I can use canned fruit, but I make sure to drain all the syrup or juice before mixing it in to keep the dressing thick and creamy.
What fruits work best in this recipe?
I usually go with berries, bananas, apples, grapes, and kiwi. I stay away from fruits like watermelon that release too much water and dilute the flavor.
Can I adjust the sweetness?
Yes, I can easily tweak the amount of condensed milk to make it more or less sweet, depending on the fruits I use and my personal preference.
Can I add nuts or other toppings?
Definitely. Sometimes I sprinkle in slivered almonds or chopped walnuts for added texture. A few pomegranate seeds also look and taste great as a garnish.
Conclusion
This fruit salad with condensed milk is one of my favorite quick desserts. It’s creamy, naturally sweet, and packed with juicy fruit. I love how easy it is to make, and it always gets compliments. Whether I’m preparing for guests or just treating myself, this salad is a simple yet satisfying option every time.
A quick and creamy fruit salad made with a rich dressing of sweetened condensed milk, heavy cream, and milk, tossed with fresh fruits for a refreshing dessert.
Total Time:15 minutes
Yield:6 servings
Ingredients
1 cup strawberries, chopped
1/2 cup grapes, halved
1 cup blueberries
1 to 2 kiwis, peeled and diced
1 apple, peeled and chopped
2 bananas, sliced
200 grams sweetened condensed milk
200 ml heavy cream
1/4 cup whole milk
Instructions
Wash and prepare all fruits, chopping into bite-sized pieces. Leave blueberries whole and slice grapes in half.
In a separate bowl, whisk together sweetened condensed milk, heavy cream, and whole milk until smooth.
Pour the creamy dressing over the chopped fruit and gently fold to coat evenly.
Cover the bowl and refrigerate for at least 30 minutes before serving.
Notes
Add bananas and apple just before serving to prevent browning.
Avoid using watermelon, as it releases too much liquid.
Cool Whip can be used in place of heavy cream if desired.
For variety, try adding mango, raspberries, pineapple, or canned mandarin oranges.
Sprinkle in slivered almonds or chopped walnuts for crunch.
