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
- Pour agar-agar powder and water into a medium pot over medium heat (180°C/350°F). Maingat na ihalo ang gulaman sa tubig. Stir continuously until powder completely dissolves, about 3-4 minutes.
- Add your chosen flavoring extract and bring mixture to a boil while stirring. Continue cooking until slightly thickened or lumapot, approximately 5 minutes. You’ll know it’s ready when the liquid coats the back of a spoon.
- Transfer the hot mixture into a rectangular pan or container. Let cool at room temperature until fully set or tuluyang tumigas, about 1 hour. Test firmness by gently pressing the surface – it should not leave an indentation.
- Once set, use a sharp knife to cut the gulaman into thin strips (ihiwa ng manipis na manipis). Work in one direction, then cross-cut to create uniform pieces about 1/4 inch wide.
- Drain fruit cocktail thoroughly in a colander, reserving 2 tablespoons of syrup. Transfer drained fruits to a large mixing bowl. Add all-purpose cream and condensed milk. Gently fold together until well combined or hanggang magkahalo-halo.
- Add the gulaman strips to the cream mixture. Using a rubber spatula, fold gently to avoid breaking the strips (dahan-dahang haluin). Add reserved fruit cocktail syrup if mixture seems too thick.
- Cover bowl with plastic wrap and refrigerate for 2-3 hours or overnight until thoroughly chilled (palamiginin). Serve cold, garnished with maraschino cherries if desired.
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.
