Nearly eight years later, I can so vividly recall this one New York winter day: I'm with my older sister, Upe, who is in her final days of pregnancy. I’m here to hold her hand and antsy to cradle my nephew. And Esther, her sister-in-law has brought a Filipino fruit salad for the occasion. One that stuns me with its texture, vibrancy, deliciousness, ease and most of all, how powerfully it transports me back to childhood.
Growing up, whenever there was a party at our house (and there were many), from birthdays to “meetings” to other reasons to gather and feast, huge bowls of fresh fruit, diced jelly, and evaporated milk would tailgate Jollof rice, dodo, and other savory delights. We’d enjoy the chilled, creamy fruit salad topped with globes of vanilla ice cream and slices of cream cake, a sundae of sorts.
from Food52 https://food52.com/blog/25446-why-you-should-make-canned-fruit-salad
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