Agar-Agar Salad has always been my go-to summer merienda that brings back memories of hot afternoon siestas at my Lola’s house in Bataan.
The way the chilled, creamy mixture coats the gulaman strips and sweet fruit cocktail creates this perfect balance of textures that instantly cools you down.
While this classic Filipino dessert graces every special occasion from Christmas to fiestas, I find myself making it most during scorching summer days when my kids need something refreshing yet filling.
Why You’ll Love This Recipe
- Make-ahead friendly
- Budget-friendly party dessert
- Customizable flavors and fruits
- Light and refreshing
- No baking required
Filipino Agar-Agar Fruit Salad (Gulaman at Prutas)
Equipment
- Large pot (kaldero) for cooking gulaman
- Rectangular pan (lalagyan) for setting jelly
- Whisk (Panghalo) for mixing ingredients
- Sharp knife (kutsilyo) for cutting jelly
- Large mixing bowl (mangkok) for final assembly
- Measuring spoons (kutsara pansukat) for precise measurement
- Measuring cups (tasa pansukat) for precise measurement
Ingredients
For the Jelly Base (Gulaman):
- 4 tablespoons agar-agar powder gulaman
- 2 liters water tubig
- 1 tablespoon flavoring extract optional
For the Cream Mixture:
- 1 can 850g fruit cocktail, drained
- 2 cans 250ml each all-purpose cream (krema)
- 1 can 370ml condensed milk (kondensadang gatas)
Instructions
- Start by combining agar-agar powder and water in a medium pot over medium heat. Stir until the powder completely dissolves, about 3-4 minutes.
- Pour in your chosen flavoring extract and keep stirring until the mixture starts to boil. Cook until it thickens slightly, about 5 minutes. You’ll know it’s done when the liquid coats the back of your spoon.
- Pour the hot mixture into a rectangular pan. Let it cool on your counter until it becomes firm, about 1 hour. You can test if it’s ready by gently touching the surface – your finger shouldn’t leave a mark.
- After it’s firm, use a sharp knife to cut it into thin strips. First cut in straight lines one way, then cut across to make long, thin pieces.
- In a large bowl, combine your drained fruit cocktail, all-purpose cream, and condensed milk. Mix these together gently until everything is well combined.
- Add your cut-up agar-agar strips to the cream mixture. Using a spatula, fold everything together carefully so you don’t break the strips. If the mixture feels too thick, add 2 tablespoons of the fruit cocktail syrup.
- Cover your bowl with plastic wrap and put it in the refrigerator for at least 2 hours or overnight. Serve it cold, and if you like, top with a cherry before serving.
Tips from Lola’s Kitchen
- Use cold water for clearer gulaman
- Cut gulaman when completely set to prevent breaking
- Drain fruit cocktail well to prevent watery salad
- Chill mixing bowl before combining ingredients
Traditional Serving Suggestions
- Serve in individual dessert cups (copita)
- Garnish with maraschino cherries
- Perfect after traditional Filipino meals
- Common at fiestas and gatherings
Troubleshooting
- If gulaman won’t set: Check powder-to-water ratio
- If too firm: Add more cream mixture
- If too sweet: Add more gulaman strips
- If too runny: Drain fruits longer
Ingredient Alternatives
- Fruit cocktail → fresh fruits (mango, nata de coco)
- Condensed milk → table cream + sugar
- All-purpose cream → whipping cream
- Agar-agar → gelatin (adjust ratios)
Storage & Reheating
- Store covered in refrigerator up to 3 days
- Do not freeze
- Best served chilled
- Stir gently before serving
Variations
- Mango Gulaman: Use yellow gulaman, add fresh mangoes
- Buko Pandan: Use pandan extract, add young coconut
- Coffee Gulaman: Add coffee jelly instead of plain
- Chocolate: Add chocolate powder to gulaman mixture
FAQs
Q: Can I make this ahead? A: Yes, up to 24 hours ahead Q: How long does gulaman take to set? A: About 1 hour at room temperature Q: Can I use less sugar? A: Yes, reduce condensed milk or use light cream
Nutrition
The Story Behind Filipino Agar-Agar Salad
Agar-agar salad traces its roots to the Philippines’ rich culinary history, influenced by both Spanish colonization and Chinese trading. While gelatin-based desserts came from Spanish influence, the use of agar-agar (gulaman) originated from Chinese traders who introduced this seaweed-derived ingredient to Philippine shores. The dessert gained prominence during American occupation when canned goods like condensed milk and fruit cocktail became readily available.
The dessert’s evolution mirrors the Filipino’s innovative spirit in adapting foreign ingredients into uniquely local creations. Originally served during special occasions like fiestas and Christmas, it later became a popular everyday dessert, especially during summer months. The combination of gulaman’s cooling properties with creamy dairy reflects the Filipino preference for contrasting textures and the practical need for refreshing treats in a tropical climate.
Today’s version, featuring strips of gulaman rather than cubes, emerged in the 1960s when home cooks discovered this preparation method created a more interesting texture. This adaptation quickly spread through community cookbooks and word-of-mouth, becoming the standard preparation method we know today. The dish exemplifies the Filipino talent for transforming simple ingredients into beloved comfort foods that span generations.
