Ensalada De Manzana (Mexican Apple Salad)

This classic Ensalada De Manzana recipe is a simple and delicious combination of apples, pineapple, pecans and raisins in a creamy dressing.

Course Desserts

Cuisine Mexican

Prep Time 15

Total Time 15

Servings 1 cup bowls

Calories 224kcal

Toast the pecans in a skillet over medium heat until browned (one shade darker than they originally were) and fragrant, about 2 to 5 minutes.
1 cup pecans
In a large bowl, add the crema, condensed milk and pineapple juice. Whisk until all ingredients are incorporated.
14 oz can sweetened condensed milk, 2 cans (7.6 oz) media crema or heavy cream (equivalent amount), ⅓ cup of the pineapple juice from the can
Cut the apples in ½ in cubes and add to the milk mixtures as you cut them one at the time. This will prevent the apple from turning brown.
2 green apples, 2 red apples
Add the remaining ingredients and mix gently with a spatula.
1 20 oz can pineapple chunks, ½ cup dried raisins or cranberries, 1 cup pecans
Reserve in refrigerator and chill for 1 hour or overnight.

Toasting the pecans intensifies the texture, flavor and brings out more of the nutty taste. Do not skip this step!
Chop the apples last to prevent browning as much as possible. Once they're in the mixture, they won't brown!
Optional: Wait to add the pecans until just before serving if you want them to have a crunch. Nuts turn a little soggy when refrigerated.