Simply, Buko Salad
In hot and humid weather like what I’m currently experiencing in Manila, nothing could be more refreshing than having a chilled fruit salad. I am not necessarily a fan of those fancy fruit salads that contain all the fruits you can ever imagine — from A to Z.
The best fruit salads are those that are simple and include only a few complementary ingredients.
One of those is a simple buko (coconut) salad. Again, one can include as many ingredients but for me, I choose to limit it to just a few.
Aside from shredded fresh coconut meat, I just included — for this recipe — shredded cantelope and pineapple chunks. Okay, I did include some cheese bits, but that’s it.
The dressing is a simple mixture of mayonnaise and milk, adjusted to your desired taste.
When consumed chilled, this salad can most certainly chop off a few degrees from the outside hot temperature.
Meat from one small to medium fresh coconut, shredded
1/2 canteloupe, shredded
3/4 cup pineapple chunks
1/2 cup cheese, sliced into tiny squares
3 tbsps mayonnaise
1/3 cup milk
1 tbsp brown sugar (optional)
In a large bowl, mix all the ingredients. Toss well.
Cover bowl and refrigerate for at least 3 hours.