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, yogurt, raisins, pecans, pineapple juice, and a pinch of salt.
Mix well to coat all ingredients nicely. Adjust with salt if needed.
Allow resting for about 15 minutes in the fridge before serving.
Make a super easy and fast “Mexican crema” recipe by mixing regular cream with 1 tablespoon of lime juice + a pinch of salt. Mix to combine and allow to rest for 20 minutes, then use it in the recipe.
My mother used to add sometimes also a small pack of cream cheese to the mix, it gives a superb taste to this salad.
If you are going to prepare a large quantity of this Mexican apple 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.