1-First Step: Prepare the Fruit Begin by draining most of the liquid from the 2.84 liters of canned tropical fruit salad. Once drained, toss the fruit with 1 tablespoon of salt in a large bowl to draw out extra moisture, then place it in a colander. Let it sit for at least 1 hour, but ideally 2 to 3 hours, to remove as much water as possible; using a salad spinner for a few minutes helps get it even drier. This step is key to preventing the salad from becoming too watery, and you can adapt it by using fresh cantaloupe and strawberries if you prefer.

2-Second Step: Cook the Shrimp While the fruit drains, focus on the optional shrimp. Bring a medium pot of water to a boil, then turn off the heat and add the 2 cups of peeled, deveined shrimp. Let them cook for about 3 minutes until they turn pink and are fully done. Transfer the shrimp to a bowl of ice water to cool them quickly, then drain and set aside. If you’re making a vegetarian version, you can skip this step entirely for a fruit-focused salad.

3-Third Step: Mix Everything Together Once the fruit is drained, move it to a large bowl. Add the 1 cup of Western-style mayonnaise and 3 tablespoons of sweetened condensed milk to the bowl, along with the cooked shrimp if you’re using it. Toss everything gently to coat the ingredients evenly, making sure not to mash the fruit. This Chinese Mayonnaise Fruit Salad comes together quickly here, and the sauce will cling nicely to the pieces.

4-Fourth Step: Serve and Store After mixing, serve the salad immediately for the freshest taste, or if needed, store it in an airtight container in the refrigerator for up to 5 days as per the directions. The total time is about 1 hour and 5 minutes, with 1 hour for prep and 5 minutes for cooking the shrimp. This step allows for flexibility, like preparing ahead for busy parents or working professionals.