Simply, Buko Salad

imageIn 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.




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