Ensalada de Manzana navideña is a traditional Mexican Christmas fruit salad made with a creamy dressing of condensed milk, evaporated milk, and sometimes media crema or yogurt.
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It is a sweet, dessert-like salad typically featuring chopped apples and a mix of other fruits, such as pineapple, grapes, and raisins, along with nuts like pecans or walnuts.
This Ensalada de Manzana Navideña (Mexican Apple Salad) is an easy, quick holiday recipe made with crisp apples, a creamy dressing, and sweet canned fruits. It's one of the most popular Mexican Christmas desserts - light, refreshing, and full of festive flavor.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Apples: Add freshness, color, and crunch; peeling is optional.
- Pineapple in syrup: Adds tropical sweetness and slight tang for balance.
- Peaches in syrup: Bring soft texture and gentle sweetness.
- Pecans: Provide crunch and nuttiness.
- Raisins: Add natural sweetness and chewy contrast.
- Sweetened condensed milk: Sweetens and creates a smooth, creamy base.
- Media cream (or sour cream): Balances sweetness with mild tang and creaminess.
- Cream cheese: Adds richness, body, and subtle tang.
- Plain or vanilla yogurt: Brings lightness, freshness, and extra creaminess.
- Vanilla extract: Enhances aroma with a warm, dessert-like flavor.
How to Make Ensalada de Manzana
Note: Full instructions are provided in the recipe card below.
- Toast pecans in a hot skillet until fragrant and lightly golden; let cool.
- Blend yogurt, media cream (or sour cream), condensed milk, vanilla, cream cheese, and peach syrup until smooth.
- Pour the cream into a large bowl.
- Dice apples and add them immediately to the cream.
- Add pineapple, peaches, pecans, and raisins; mix gently until coated.
- Refrigerate for 1 hour before serving. Serve chilled as a sweet side.
Hint: For the best flavor and texture, chill the salad for at least an hour before serving - this helps the cream thicken slightly and allows the fruit to absorb all the flavor.
Storage, Make Ahead, & Freezing
Storage: Keep the salad covered in an airtight container in the refrigerator for up to 2 days. Stir gently before serving.
Make Ahead: You can prepare the cream up to 1 day in advance and store it separately. Add the chopped fruit just before serving to keep it crisp.
Freezing: Not recommended. This salad is best enjoyed fresh and chilled.
Camila's Tips & Variations
- Apple choice: Mix red and green apples for a balance of sweetness and tartness.
- Toasting Nuts: When using nuts in salads, always toast them first - it intensifies their flavor and keeps them firm longer once mixed with the cream. See how to toast nuts here.
- Extra flavor: Add a handful of shredded coconut, maraschino cherries, or a splash of rum extract for a festive twist.
- Lighter version: Use Greek yogurt instead of cream cheese and sour cream for a tangy, lighter dressing.
- Crunch factor: Replace pecans with walnuts or almonds if preferred - just toast them lightly for best flavor.
- Serving idea: Serve chilled in a glass trifle bowl or individual cups for a beautiful holiday presentation.
Frequently Asked Questions
Can I make this salad without cream cheese?
Absolutely. You can replace it with extra sour cream or Greek yogurt for a lighter, tangier version.
How do I keep the apples from turning brown?
Mix them directly into the cream as soon as you cut them - the dressing prevents oxidation naturally.
Can I add other fruits?
Yes, you can include fruits like grapes, strawberries, or bananas. Just add delicate fruits right before serving.
❤️ Love this Ensalada de Manzana Navideña recipe?
Then try our Durazno con Crema recipe - it's just as creamy and fruity. We're sure you'll love it as much as we do!
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Recipe
Ensalada de Manzana
Equipment
- Skillet or comal (for toasting pecans)
- Silicone spatula or large spoon
- Airtight container (for storing or chilling)
Ingredients
- 5 apples , diced into medium cubes (or use your preferred variety)
- 1 (565 g / 20 oz) can pineapple in syrup, drained and cut into chunks
- 1 (820 g / 29 oz) can peaches in syrup, drained and cut into chunks
- 1 cup pecans , lightly toasted and chopped
- 1 cup raisins
For the Cream Dressing:
- 1 (397 g / 14 oz) can sweetened condensed milk
- 1 cup sour cream or table cream (media crema)
- 100 g cream cheese , at room temperature
- 1 teaspoon vanilla extract
- 2-3 tablespoons peach syrup (from the canned peaches)
Instructions
- Toast the pecans in a hot skillet over medium heat, stirring constantly until they become fragrant and lightly golden. Remove from the heat and let them cool completely.
- In a blender, combine the yogurt, sour cream, sweetened condensed milk, vanilla extract, cream cheese, and 2-3 tablespoons of the peach syrup. Blend until smooth and creamy.
- Pour the cream mixture into a large mixing bowl where you'll assemble the salad.
- Dice the apples into medium cubes. You can leave the peel on for extra color and crunch. Immediately add the apples to the cream mixture to prevent them from browning.
- Add the pineapple chunks, peach chunks, toasted pecans, and raisins. Gently fold everything together until all the fruit is evenly coated with the cream.
- Refrigerate for at least 1 hour before serving so the salad is well chilled and the flavors combine. Serve cold as a sweet side dish.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
