Mexican Apple Salad | A Christmas Favourite

This delicious mexican apple salad is one of our favorites side dish for holidays. Creamy and with a delicious sweet and sour flavor, perfect to serve alongside Roasted Turkey, Ham or Fish.

Mexican Apple Christmas Salad

Even though this is not by any means a mexican traditional salad, this dish is very popular in central Mexico during Christmas season, its served mainly as a side dish paired with roasted meats or fish (bacalao).

The mexican apple salad and nuts is a Mexican version of the famous Waldorf salad which also includes celery and grapes among its ingredients.

Mexican apple salad started to make an appearance into the Christmas tables back in the 40’s when it was used to add mayonnaise and serve it on a lettuce bed. The recipe have been modified through the years and now is pretty common to have some variants, such as adding grated carrots, pineapple, cream cheese, etc.

Right now, most of the recipes for this salad will include condensed milk, which we personally don’t like it. It is a salad that is suppose to pair well with roasted turkey, ham or even fish (bacalao a la vizcaína). The canned pineapple and juice should be enough to sweeten the salad without becoming a dessert.

Ingredients

*The ingredients list with the quantities can be found below, in the recipe card.

  • APPLES: It can be any type, even though Granny Smith apples are perfect to use since they’re more acidic and crunchy.
  • PINEAPPLE: You can use a can of pineapple in syrup or also fresh pineapple. Plus some juice.
  • NUTS: Pecans are the choice here, but if you want to give it a twist you can also add some toasted almonds or even some pistachios!
  • RAISINS: Don’t need to soak them as they will soft with the cream.
  • CREAM: If you’re lucky enough to find mexican cream, which has a sour taste, go with it. Otherwise use regular whole cream.
  • YOGURT: If you’re using mexican cream you can skip the yogurt or add it anyway for a nice twist.

The Recipe

Decide if you want to use the apple with the skin on or peel them, then cut them into ¾” (2cm) chunks. Place into a large bowl.

Drain the pineapple and reserve the juice for later, cut the fruit into small bites. Add to the bowl with the apples.

The apples and pineapple on a large bowl.

Add cream, then yogurt. Add the raisins, the pecans roughly chopped and then pour in the pineapple juice.

Adding the cream, yogurt, raisins, pecans and pineapple juice.

Add a pinch of salt and mix everything for about one minute or until the fruit is perfectly coated with cream and yogurt.

Mixing the salad on the bowl. Mexican apple salad ready.

Adjust with salt, cover the bowl with cling film and place in the fridge for at least one hour before serving.

Tips & Tricks

  • This mexican apple salad is definitely more delicious the day after it is prepared, I recommend that you make it the day before and keep it in the fridge until need it.
  • If you don’t want to add yogurt you can substitute it with the same amount of cream plus a tablespoon of lemon juice and half a teaspoon of salt.
  • My mom used to add sometimes also a small pack of cream cheese to the mix, it gives a superb taste to the salad!
  • If you are going to prepare a large quantity of this salad, I recommend that as you cut the apples, place them in a large bowl with cold water mixed with the juice of a lemon, thus preventing the apples from browning.
  • If you want the nuts to stay crisp, add them just a moment before consuming the salad, mix well, and serve immediately.
  • The ingredients listed make 4 generous servings, but can be adjusted for up to 6 people in smaller portions.

More Christmas Mexican Recipes

Watch The Video

Christmas Mexican Apple Salad

This delicious mexican apple salad is one of our favorites side dish for holidays. Creamy and with a delicious sweet and sour flavor, perfect to serve alongside Roasted Turkey, Ham or Bacalao.
PREP 15 minutes
TOTAL 15 minutes
No ratings yet
Print Pin Rate
Servings: 4

Ingredients 

  • 1 ½ lb (680 gr) apples (any kind)
  • 1 can (340 gr) pineapple in syrup
  • ¾ cup (170 gr) yogurt (without sugar)
  • 1 cup (200 gr) whole cream
  • ½ cup (55 gr) pecans (roughly chopped)
  • ½ cup (75 gr) raisins
  • ½ cup (120 ml) pineapple juice
  • salt

Instructions

  • Decide if you want to use the apple with the skin on or peel them, then cut them into ¾” (2cm) chunks. Place into a large bowl.
  • Drain the pineapple and reserve the juice for later, cut the fruit into small bites. Add to the bowl with the apples.
  • Add cream, then yogurt. Add the raisins, the pecans roughly chopped and then pour in the pineapple juice.
  • Add a pinch of salt and mix everything for about one minute or until the fruit is perfectly coated with cream and yogurt.
  • Adjust with salt, cover the bowl with cling film and place in the fridge for at least one hour before serving.

notes

  • This mexican apple salad is definitely more delicious the day after it is prepared, I recommend that you make it the day before and keep it in the fridge until need it.
  • If you don’t want to add yogurt you can substitute it with the same amount of cream plus a tablespoon of lemon juice and half a teaspoon of salt.
  • My mom used to add sometimes also a small pack of cream cheese to the mix, it gives a superb taste to the salad!
  • If you are going to prepare a large quantity of this salad, I recommend that as you cut the apples, place them in a large bowl with cold water mixed with the juice of a lemon, thus preventing the apples from browning.
  • If you want the nuts to stay crisp, add them just a moment before consuming the salad, mix well, and serve immediately.
  • The ingredients listed make 4 generous servings, but can be adjusted for up to 6 people in smaller portions.
Tried this recipe?Don’t forget to tag us on Instagram! @maricruzava.blog

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating