Open and drain canned fruits with a strainer and let excess juice drain well for about 20 minutes. In a mixing bowl or measuring glass combine all-purpose cream, sweetened condensed milk and vanilla or almond extract. Check the sweetness according to your taste and adjust, but don’t forget that marshmallows are sweet too.

Combine drained fruits and marshmallows in a deep serving dish or container preferably with a lid. (A fresh ripe mangoes can also be added on this recipe for a superb taste. Just avoid adding over ripe ones or it will be mushy and we don’t like that, hehe). Mix fruits and marshmallows gently and add in the cream mixture and toss gently to coat the fruits evenly.

Cover your salad with a lid or plastic cling wrap and chill for at least 2 hours before serving. You can add mint to garnish or a scoop of vanilla or mango ice cream, if you like. Any leftovers must be stored in an airtight container and keep refrigerated to avoid spoilage. This fruit medley salad will last for a week if stored properly.