Chinese Fruit Salad with Shrimp and Mayonnaise

Why You’ll Love This Chinese Mayonnaise Fruit Salad

When I first discovered Chinese Mayonnaise Fruit Salad at a dim sum restaurant, I was completely taken by surprise. The creamy, sweet dressing paired with tropical fruits and tender shrimp created such an unexpected but delightful combination that I knew I had to recreate it at home. This Hong Kong-style dish has become one of my go-to recipes for potlucks and family gatherings, and I think you’ll love it just as much as I do.

Here’s why this recipe deserves a spot in your kitchen rotation:

• Ease of preparation: Despite the 2-3 hour draining time, the active prep work takes less than 30 minutes. The shrimp cooks in just 3 minutes using the residual heat method, and the dressing comes together with a simple whisk. This is perfect for busy home cooks who want an impressive dish without spending hours in the kitchen.
• Unique flavor profile: The combination of mayonnaise and sweetened condensed milk creates a dressing that’s both tangy and sweet. When tossed with tropical fruits like pineapple, peaches, and mandarin oranges, plus the subtle brininess of shrimp, you get a dish that hits every note on your palate.
• Make-ahead friendly: This salad stores beautifully in the refrigerator for up to 5 days, making it ideal for meal prep or party planning. You can even prep the components separately and combine them just before serving.
• Conversation starter: This isn’t your typical fruit salad. Serve it at your next gathering, and guests will be asking for the recipe. The crispy wonton wrappers add a delightful crunch that takes this dish from simple to spectacular.

Essential Ingredients for Chinese Mayonnaise Fruit Salad

Before diving into the recipe, let’s gather everything you’ll need. The beauty of this Chinese Mayonnaise Fruit Salad lies in its straightforward ingredient list. Most items can be found at your local grocery store, though the combination might seem unexpected at first glance.

Main Ingredients

• Approximately 2.84 liters of canned tropical fruit salad – This forms the base of the dish. The canned variety works beautifully because the fruits are already peeled, sliced, and packed in syrup. You can substitute with other canned fruits or fresh cantaloupe and strawberries if you prefer.
• 1 tablespoon salt – Used to draw excess moisture from the canned fruits, which is the secret to preventing a watery dressing.
• 2 cups shrimp (peeled, deveined, tails removed) – Adds protein and a subtle savory element that balances the sweetness. The shrimp should be fully cooked and cooled before adding to the salad.
• 1 cup mayonnaise – Regular American-style mayonnaise like Hellman’s works best here. Avoid Japanese-style mayo as it has a different flavor profile that doesn’t complement this dish.
• 3 tablespoons sweetened condensed milk – This is what gives the dressing its signature sweetness and creamy texture. It’s far better than using plain sugar.

Special Dietary Options

For those with dietary restrictions, here are some modifications you can consider:

• Vegan option: Replace mayonnaise with vegan mayo and skip the shrimp. You can add diced avocado for creaminess or chickpeas for protein.
• Gluten-free: This recipe is naturally gluten-free when you check that your mayonnaise and condensed milk don’t contain hidden gluten. Skip the wonton wrappers or use certified gluten-free ones.
• Lower calorie: Use light mayonnaise and reduce the sweetened condensed milk to 2 tablespoons. You can also skip the shrimp to reduce calories further.

Nutritional Information

Here’s a breakdown of the nutritional content per serving (this recipe yields 8 servings):

How to Prepare the Perfect Chinese Mayonnaise Fruit Salad: Step-by-Step Guide

Now comes the fun part! Making Chinese Mayonnaise Fruit Salad is straightforward, but there are a few crucial steps that separate a good salad from a great one. I’ll walk you through each step in detail so you can achieve restaurant-quality results at home.

Step One: Drain and Salt the Fruit

Start by opening your canned tropical fruit salad and draining most of the liquid. Don’t throw away every drop of syrup, but remove enough so the fruits aren’t swimming in liquid. Transfer the fruit to a large bowl and toss with the tablespoon of salt. I know it might seem strange to salt fruit, but trust me, this step is essential. The salt draws out excess moisture through osmosis, which prevents your beautiful creamy dressing from turning into a watery mess.

After salting, place the fruit in a colander set over a bowl. Let it drain for at least 1 hour, but preferably 2-3 hours for best results. If you have a salad spinner, give the fruit a spin after the initial draining period to remove even more moisture. The drier your fruit, the thicker and creamier your final dressing will be.

Pro tip: Place the colander in the refrigerator while the fruit drains to keep everything fresh and food-safe.

Step Two: Cook the Shrimp

While the fruit is draining, you can prepare the shrimp. This step takes just minutes, so you can time it while you’re waiting. Bring a medium pot of water to a rolling boil, then turn off the heat. Yes, you read that right, turn it off! Add the peeled and deveined shrimp to the hot water and let them sit for about 3 minutes.

This gentle cooking method produces tender, perfectly cooked shrimp every time. The shrimp will turn pink and curl slightly when done. Immediately transfer the cooked shrimp to a bowl of ice water to stop the cooking process. This prevents them from becoming rubbery and keeps them tender. Once cooled, drain the shrimp and set aside. According to health experts, shrimp is an excellent source of protein and provides important nutrients like selenium and vitamin B12.

Step Three: Prepare the Dressing

In a small bowl, whisk together the mayonnaise and sweetened condensed milk until smooth. The dressing should be creamy and have a pale ivory color. Taste it, you’ll notice it’s both tangy from the mayo and sweet from the condensed milk. This unique combination is what gives Chinese Mayonnaise Fruit Salad its signature flavor.

Some recipes call for adding a splash of vinegar or lemon juice, but I find the classic version is perfect as is. The mayonnaise provides enough tanginess to balance the sweet condensed milk and fruits.

Step Four: Combine Everything

Now for the satisfying part! In a large mixing bowl, combine your thoroughly drained fruit, cooked shrimp, mayonnaise, and sweetened condensed milk. Gently toss everything together until all the fruits and shrimp are evenly coated with the creamy dressing.

Use a light hand when tossing. You want to coat everything without breaking apart the delicate fruit pieces. The shrimp should be distributed evenly throughout the salad.

Step Five: Serve and Enjoy

Your Chinese Mayonnaise Fruit Salad is now ready to serve! You can enjoy it immediately at room temperature, or refrigerate it for an hour to serve it chilled. Both ways are delicious, though I personally prefer it cold on a warm day.

For an extra special presentation, serve the salad with crispy wonton wrappers on the side. The crunch provides a wonderful textural contrast to the creamy salad. Simply cut wonton wrappers into strips, fry them in hot oil until golden, and drain on paper towels. Your guests will love using them as edible scoops.

Timing Overview

Here’s a quick breakdown of the time commitment:

• Prep time: Approximately 1 hour (including draining time)
• Cook time: 5 minutes for the shrimp
• Total time: About 1 hour and 5 minutes

Remember that most of this time is passive, meaning the fruit just sits and drains while you can do other things. The actual hands-on work takes less than 30 minutes.

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Dietary Substitutions to Customize Your Chinese Mayonnaise Fruit Salad

One of the things I love most about this recipe is how adaptable it is. Whether you’re cooking for someone with dietary restrictions or simply want to change things up, there are plenty of ways to make this Chinese Mayonnaise Fruit Salad your own.

Protein and Main Component Alternatives

Shrimp is traditional in Hong Kong-style versions, but it’s entirely optional. If you’re not a fan of seafood or cooking for someone with a shellfish allergy, here are some alternatives:

• Diced ham: This is actually another traditional variation. Use about 1 cup of small-diced cooked ham for a similar savory element.
• Imitation crab: For a seafood flavor without the shrimp, flake some surimi into the salad.
• Diced chicken: Cooked, cooled chicken breast works well if you want a milder protein.
• Vegetarian protein: Try adding diced avocado for creaminess, or chickpeas for a plant-based protein boost.
• Skip the protein entirely: The salad is still delicious as a side dish without any protein added.

Vegetable, Sauce, and Seasoning Modifications

While canned tropical fruit salad is the classic base, you can absolutely use fresh fruits or change up the variety. According to research on tropical fruits, fruits like pineapple and papaya contain enzymes that may aid digestion, making this salad not just tasty but potentially beneficial for your health.

Consider these fruit variations:

• Fresh cantaloupe and strawberries: These make a lovely substitute when fresh fruits are in season. Cut them into bite-sized pieces and be sure to drain them well.
• Lychee: Canned lychee adds an elegant touch and is popular in Asian fruit salads.
• Mango: Fresh or canned mango chunks add sweetness and a tropical flair.
• Grapes: Halved grapes add crunch and sweetness without making the salad watery.

For the dressing, stick with regular mayonnaise rather than Japanese Kewpie mayo. Kewpie has a distinct umami flavor from added MSG and a richer egg taste that doesn’t complement this sweet salad as well. Hellman’s or Best Foods are my go-to choices.

Mastering Chinese Mayonnaise Fruit Salad: Advanced Tips and Variations

Once you’ve made the basic recipe a few times, you might want to try some variations. Here are some pro tips I’ve picked up from making this dish countless times for family and friends.

Pro Cooking Techniques

The single most important technique in this recipe is draining the fruit properly. Here’s my foolproof method: after tossing the fruit with salt and letting it drain in a colander, I transfer it to a salad spinner. I spin it gently at first to remove the bulk of the liquid, then more vigorously to get every last drop. If you don’t have a salad spinner, pat the fruit dry with clean kitchen towels or paper towels.

Another technique that elevates this dish is using room-temperature mayonnaise for the dressing. Cold mayo straight from the refrigerator can be stiff and doesn’t blend as smoothly with the condensed milk. Letting it sit on the counter for 15 minutes before mixing makes a noticeable difference.

Flavor Variations

While the classic version is delicious, here are some variations to consider:

• Tropical twist: Add shredded coconut and chopped macadamia nuts for a Hawaiian-inspired version.
• Citrus brightness: Fold in some orange zest to brighten the flavors.
• Spicy kick: A tiny pinch of cayenne pepper in the dressing adds an unexpected warmth.
• Herbal note: Fresh mint leaves torn and folded in just before serving add a refreshing element.

Presentation Tips

For parties or special occasions, consider serving this salad in individual glass cups or small bowls. Layer the salad and garnish with a mint leaf or piece of fruit on top. The colorful fruits look beautiful through clear glass. For a DIY approach at gatherings, set out bowls of crispy wonton strips, toasted coconut, and chopped nuts so guests can customize their toppings.

Make-Ahead Options

This salad is perfect for busy hosts because it can be made ahead. Here’s the best strategy: prep and drain the fruit up to 24 hours in advance, keeping it refrigerated. Cook the shrimp and store separately. Mix the dressing and keep it in a sealed container. Then combine everything an hour before serving. This approach ensures the freshest taste and best texture.

How to Store Chinese Mayonnaise Fruit Salad: Best Practices

If you have leftovers (which isn’t always guaranteed, this salad tends to disappear quickly!), proper storage will keep it fresh and delicious.

Refrigeration Guidelines

Store your Chinese Mayonnaise Fruit Salad in an airtight container in the refrigerator for up to 5 days. Glass containers work well because they don’t absorb odors and you can see the contents. The mayonnaise-based dressing is stable thanks to its high fat content, but the quality will be best within the first 2-3 days.

Before storing leftovers, give some thought to how much you’ll realistically eat. If you’re planning to enjoy this over several days, consider storing the crispy wonton wrappers separately in a sealed bag at room temperature so they stay crunchy.

Freezing Considerations

I don’t recommend freezing this salad. The mayonnaise dressing tends to separate when frozen and thawed, and the texture of the fruits becomes mushy. The shrimp also doesn’t hold up well to freezing. This is a dish best enjoyed fresh or refrigerated.

Reheating and Serving Leftovers

This is a cold salad, so there’s no reheating involved. Simply remove it from the refrigerator and let it sit at room temperature for about 15 minutes before serving if you prefer it not ice-cold. Give it a gentle stir to redistribute the dressing, which may have settled. Add fresh crispy wonton strips just before serving.

Meal Prep Tips

For meal prep, I recommend keeping the components separate until you’re ready to eat. Store the drained fruit in one container, the cooked shrimp in another, and the dressing in a small jar. This keeps everything at its best texture for longer. When you’re ready to eat, simply combine the portions you need in a bowl and toss. Check out our other easy meal prep recipes for more make-ahead ideas.

FAQs: Frequently Asked Questions About Chinese Mayonnaise Fruit Salad

Chinese Mayonnaise Fruit Salad

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🍤 Experience the irresistible sweet-savory contrast in this Chinese Fruit Salad with Shrimp and creamy mayo – a refreshing, unique dish that’s perfect for parties or summer gatherings!
🍍 Salting and draining ensures a non-watery dressing, delivering authentic Hong Kong-style flavor with minimal effort and bold tropical vibes.

• Total Time: 3 hours 5 minutes
• Yield: 8 servings

Ingredients

– Approximately 2.84 liters canned tropical fruit salad for the base

– 1 tablespoon salt to draw excess moisture from the canned fruits

– 2 cups shrimp (peeled, deveined, tails removed) for protein and savory element

– 1 cup mayonnaise

– 3 tablespoons sweetened condensed milk for sweetness and creamy texture

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Instructions

1-Step One: Drain and Salt the Fruit Start by opening your canned tropical fruit salad and draining most of the liquid. Don’t throw away every drop of syrup, but remove enough so the fruits aren’t swimming in liquid. Transfer the fruit to a large bowl and toss with the tablespoon of salt. I know it might seem strange to salt fruit, but trust me, this step is essential. The salt draws out excess moisture through osmosis, which prevents your beautiful creamy dressing from turning into a watery mess. After salting, place the fruit in a colander set over a bowl. Let it drain for at least 1 hour, but preferably 2-3 hours for best results. If you have a salad spinner, give the fruit a spin after the initial draining period to remove even more moisture. The drier your fruit, the thicker and creamier your final dressing will be.

2-Step Two: Cook the Shrimp While the fruit is draining, you can prepare the shrimp. This step takes just minutes, so you can time it while you’re waiting. Bring a medium pot of water to a rolling boil, then turn off the heat. Yes, you read that right, turn it off! Add the peeled and deveined shrimp to the hot water and let them sit for about 3 minutes. This gentle cooking method produces tender, perfectly cooked shrimp every time. The shrimp will turn pink and curl slightly when done. Immediately transfer the cooked shrimp to a bowl of ice water to stop the cooking process. This prevents them from becoming rubbery and keeps them tender. Once cooled, drain the shrimp and set aside. According to health experts, shrimp is an excellent source of protein and provides important nutrients like selenium and vitamin B12.

3-Step Three: Prepare the Dressing In a small bowl, whisk together the mayonnaise and sweetened condensed milk until smooth. The dressing should be creamy and have a pale ivory color. Taste it, you’ll notice it’s both tangy from the mayo and sweet from the condensed milk. This unique combination is what gives Chinese Mayonnaise Fruit Salad its signature flavor. Some recipes call for adding a splash of vinegar or lemon juice, but I find the classic version is perfect as is. The mayonnaise provides enough tanginess to balance the sweet condensed milk and fruits.

4-Step Four: Combine Everything Now for the satisfying part! In a large mixing bowl, combine your thoroughly drained fruit, cooked shrimp, mayonnaise, and sweetened condensed milk. Gently toss everything together until all the fruits and shrimp are evenly coated with the creamy dressing. Use a light hand when tossing. You want to coat everything without breaking apart the delicate fruit pieces. The shrimp should be distributed evenly throughout the salad.

5-Step Five: Serve and Enjoy Your Chinese Mayonnaise Fruit Salad is now ready to serve! You can enjoy it immediately at room temperature, or refrigerate it for an hour to serve it chilled. Both ways are delicious, though I personally prefer it cold on a warm day. For an extra special presentation, serve the salad with crispy wonton wrappers on the side. The crunch provides a wonderful textural contrast to the creamy salad. Simply cut wonton wrappers into strips, fry them in hot oil until golden, and drain on paper towels. Your guests will love using them as edible scoops.

Last Step:

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Notes

🧂 Salting and draining the fruit for 2-3 hours (or using a salad spinner) is crucial to avoid a watery sauce.
🥛 Sweetened condensed milk elevates the dressing’s flavor far beyond plain sugar.
🍤 Regular mayonnaise gives the authentic taste; skip Japanese-style for best results.

• Author: Brandi Oshea
• Prep Time: 1 hour
• Drain Time: 2-3 hours
• Cook Time: 5 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: Chinese
• Diet: Pescatarian

Nutrition

• Serving Size: 1/8 recipe
• Calories: 430 kcal
• Sugar: 55 g
• Sodium: 1152 mg
• Fat: 22 g
• Saturated Fat: 4 g
• Unsaturated Fat: 18 g
• Trans Fat: 0.1 g
• Carbohydrates: 59 g
• Fiber: 4 g
• Protein: 4 g
• Cholesterol: 30 mg