Fruit and Pasta Salad

This is a recipe we adapted from our Filipino neighbors when we were back in Saudi Arabia. Traditionally, this fruit and pasta salad is made using a canned fruit cocktail (specifically the cans that include sugar palm fruit 😍). If this is not available, you can separately add canned sugar palm fruit (also called kaong in Filipino) to your fruit mix. It is something similar to the nongu that we get here in Nagercoil. 

I just made this fruit and pasta salad using fresh fruits (I couldn't find any kaong anywhere here in my hometown or online, but I definitely recommend adding it to the mix. I've made a mental note to add some nongu for the kaong-effect next time). Note, this makes a great summer dessert, and once you've had it, I guarantee you'll want to make it again.

Ingredients:

2 cups macaroni
1/4 cup apples, diced 
1/4 cup oranges, diced
1/4 cup pineapples, diced
1/4 cup bananas, diced
1/4 cup mangoes, diced
1/4 cup grapes, chopped
1/4 cup pears, chopped
1/4 cup pomegranate 
1/4 cup dates, diced
1/4 cup glacé cherries, chopped
1/4 cup carrots, grated
1/4 cup raisins
1/4 cup cashew nuts, chopped
1/2 cup cheddar cheese, chopped
1 tin condensed milk
1 cup fresh cream

Method:

Follow the packet instructions to cook the macaroni (typically in boiling water for about 10-12 minutes till al dente).

Drain and combine with the fruits, carrots, raisins, nuts, cheese, condensed milk, and fresh cream in a large mixing bowl.

Refrigerate for about an hour, and serve cold.

Note: Feel free to vary the combination of fruits and their quantities. You can also change the quantity of fresh cream and condensed milk according to your taste or use another type of pasta.