Many people are turned off by the idea of adding mayonnaise to fruit salad, but I absolutely love it. It has been one of my favorite desserts since I was very young. When done right, it does not actually taste like mayonnaise at all. It is just very creamy and delicious.
Can't get enough of Chinese desserts? Try my Chinese Buffet Jello Recipe next!
๐ About This Recipe
When I was a kid, my family used to eat at this Chinese buffet every few months. My favorite part of the entire meal was getting to eat their mayonnaise fruit salad. At the time, I had no idea that it was made with mayonnaise. I just thought it tasted really creamy and delicious.
We went there so often that eventually my parents became friends with the owners, and they shared the recipe with me. Imagine my shock when I learned it was just mayonnaise.
The recipe is made with Dole Tropical Fruit Salad. The key step is to salt and drain the fruit thoroughly so that the mayo sauce does not get watered down. I do this by tossing the fruit with salt and then letting it drain in a colander for one hour and finally spinning it dry in a salad spinner.
๐ง Ingredients
- Dole Tropical Fruit Cocktail: This is what the Chinese chef told me to use. I am sure you can use other types of canned fruit though. Sometimes they even used fresh cantaloupe and strawberries.
- Mayonnaise: I find Hellman's brand mayo to give the best flavor, but you can use any Western-style mayo. The only thing I would avoid is Japanese-style mayo like Kewpie. I have used Japanese mayo but it just does not taste right.
- Sweetened Condensed Milk: I have tried sweetening it with sugar but condensed milk is much better.
- Salt: This helps season the fruit and draw out its moisture so the sauce is not runny.
- Shrimp: I personally do not like shrimp in this salad but the traditional version in Hong Kong has it, so I am adding it. You can skip it though.
๐ช Instructions
STEP 1: Drain most of the liquid from the canned fruit. In a large bowl, toss the fruit with salt, then place it in a colander and let it drain for at least 1 hour, preferably 2-3 hours to get rid of all the moisture.
๐ Note
A salad spinner will help remove as much water as possible. I drained my fruit for an hour and then ran it through my salad spinner for a good two minutes.
STEP 2: While the fruit is draining, you can prepare the shrimp. Bring a medium pot of water to a boil. Turn off the heat and add the shrimp. Let the shrimp sit for about 3 minutes until they are pink and fully cooked. Transfer to a bowl of ice water. Once they are cooled, drain the water and set aside the shrimp.
STEP 3: In a large bowl, combine the drained fruit, mayonnaise, sweetened condensed milk, and shrimp. Toss to evenly coat then serve immediately.
The fruit salad can be stored in an airtight container in the refrigerator for up to 5 days. Make sure the container is airtight otherwise it starts absorbing the odors of the fridge.
๐ญ Recipe Notes + Tips
- This recipe uses 1 cup of mayo. I know it seems like a lot, but don't worry, the salad will not taste like mayo at all. When it is combined with the remaining fruit juices, it transforms into a sweet and savory flavor that is nothing like mayonnaise.
- One of my favorite variations is to eat the fruit salad with crispy wonton wrappersโthe crispiness of the wonton chips pairs perfectly with the soft fruit. I recommend air-frying the wonton wrappers.
๐ Recipe
Chinese Mayonnaise Fruit Salad With Shrimp
Ingredients
- 2.84 liters Dole Tropical Fruit Salad
- 1 tablespoon coarse kosher salt
- 2 cups raw shrimp (peeled, deveined, and tails removed)
- 1 cup mayonnaise (see notes)
- 3 tablespoons sweetened condensed milk
Instructions
- Drain most of the liquid from the canned fruit. In a large bowl, toss the fruit with salt, then place it in a colander and let it drain for at least 1 hour, preferably 2-3 hours to get rid of all the moisture. While the fruit is draining, you can prepare the shrimp.
- Bring a medium pot of water to a boil. Turn off the heat and add the shrimp. Let the shrimp sit for about 3 minutes until they are pink and fully cooked. Transfer to a bowl of ice water. Once they are cooled, drain the water and set aside the shrimp.
- In a large bowl, combine the drained fruit, mayonnaise, sweetened condensed milk, and shrimp. Toss to evenly coat then serve immediately.
Leave a Reply