Fresh buko (coconut) and fruit salad

[clara]

A toast to the summer kind of dish.

Ingredients :

meat of 4 young coconuts
3 ripe mangoes
1 medium-sized melon
6 ripe bananas
1 c. of all purpose cream
1 c. sweetened condensed milk
2 tsps. of kalamansi (native lemon) juice or lemon juice

Cooking procedure :

Cut the coconut meat into slivers about half an inch wide and three inches long.

Cut the mangoes on both sides to remove the stone (seed). With a spoon, scoop out the meat then cut into chunks about two-by-two inches.

Cut the melon into quarters. Scrape off the seeds with a spoon. Scoop out the meat with a spoon then cut into chunks as with the mangoes.

Peel the bananas and cut into rings about half an inch thick. Place in a glass bowl and toss with the kalamansi juice or lemon juice to avoid discoloration. The zesty citrous taste also sets off the sweetness of the milk-cream mixture wonderfully.

In a large bowl, mix together the cream and the sweetened condensed milk using a wire whisk.

Place all the fruits in a large bowl. Add the conocut strips and toss lightly. Pour in the cream-milk mixutre and stir lightly. Chill for a few hours before serving.

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