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.