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Estimated cooking time: 120 minutes

 

Buko Salad Ingredients:

  • Pinoy Buko Salad Coconut meat from 4 buko (must be young coconut)

  • 1/2 kilo of seedless grapes (combined red and green)

  • 2 apples

  • 8 bananas (latundan variety)

  • 3 large sweet ripe (not overripe) mangoes

  • juice of 1/4 lemon

  • 1 cup of Nestle cream, chilled

  • 1 cup of sweetened condensed milk, chilled

Buko Salad Cooking Instructions

  • Cut the buko into slivers, about half an inch wide and two to three inches long.
  • Peel and dice the apples.
  • Peel and cut the bananas into half-inch rings.
  • Place the diced apples and sliced bananas in a glass bowl and pour in the lemon juice. Toss to coat each piece well. This will prevent discoloration and will add a piquant flavor to an otherwise monotonously sweet dish.
  • Without peeling, slice the meat from both sides of the mangoes avoiding the stone at the center. Score the meat with a knife in criss cross patterns then scoop out with a spoon.
  • Rinse and drain the graphes and detach from the stems. Whip together the cream and sweetened condensed milk.
  • Place everything in a large bowl and toss together. Chill for at least 30 minutes before serving.
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2 Responses

  1. Pinkee

    December 22nd, 2008 at 5:03 pm

    1

    I miss eating buko salad :(
    I tried my best to search for young coconuts but i just can’t find them here. I truly wanted to make buko salad this Xmas :(

  2. andy teves

    December 8th, 2009 at 7:57 pm

    2

    i agree the comment about young coconuts.


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