Mexican Christmas Apple Salad

This Mexican Christmas apple salad is the perfect way to end your Christmas feast. After a meal of Christmas roast, tamales and pozole, this refreshing salad will hit the spot. Crisp apples, pineapple, grapes, and chopped pecans are mixed with a sweet almond crema.

Bowl of sweet cream on a dark wooden surface.

This has to be one of my favorite childhood food memories, except that we added marshmallows to ours and it was almost sickly sweet. This healthier version is refreshing and sweetened with maple syrup. We would have this salad on Christmas of course, but my grandmother would make a different version for New Year’s with carrots and raisins which was also delicious. Depending on where in Mexico you are some people add raisins, carrots, celery, and even maraschino cherries.

Glass bowl filled with apples, pineapple, grapes, and pecans.

Traditionally this recipe uses crema or even mayonnaise, but I have made a crema with soaked almonds, water, almond milk, and maple syrup. You can also make the crema with cashews or use your favorite vegan yogurt. I prefer using almonds because they’re more affordable, but they are a bit more work because you have to peel them.

Sweet cream poured over fruit in a glass bowl.

Year after year, the longer I’m vegan the less I miss meat and the more I can appreciate veganizing traditional Mexican recipes and fulfilling all of my childhood food memories in a cruelty-free and healthy way. If you haven’t been vegan for long I just want to let you know that your palate does change, that you do adapt, and that it becomes easier and easier.

Fruit tossed in sweet cream in a glass bowl.

The Recipe: Mexican Christmas Apple Salad

  • As optional ingredients, you can add carrots, raisins or celery.
  • I recommend that you make and eat on the same day.
  • You can use your favorite vegan yogurt to make this recipe even quicker
  • Enjoy!!
Mexican Christmas Apple Salad in a glass cup on top of a peach colored napkin.

Mexican Christmas Apple Salad

Mexican Christmas Apple Salad, crisp apples, pineapple, grapes, and chopped pecans are mixed with a sweet almond crema.
Pin Recipe Print Recipe
Total Time1 day
Course: Dessert
Cuisine: Mexican
Diet: Vegan
Servings: 6 servings
Calories: 291kcal
Author: Dora R.

Ingredients

  • 3 cups Diced gala apples (you can peel or not peel according to preference)
  • ¾ cup Crushed pineapple, canned or fresh (drained)
  • 1 cup Green grapes, cut in half
  • ½ cup Chopped pecans
  • ¼ cup shredded cocount, unsweetened

Sweet Almond Crema:

  • 1 cup slivered almonds, raw
  • ½ cup Almond milk, unsweetened
  • 1 tsp Vanilla extract
  • 1 tsp. Lemon juice, fresh
  • ¼ cup Agave syrup
  • ¼ – 1/3 cup Water

Instructions

  • Bring 1 pint of water to a boil in a small sauce pot and pour over the almonds. Let soak overnight. The following day strain and set aside.
  • In a blender, place the almonds, almond milk, lemon juice, vanilla, agave syrup, and a 1/4 cup of water. Blend at high speed until completely smooth, about 6 minutes. If it's too thick add the rest of the water.
  • For a really smooth sauce strain through a fine mesh strainer.
  • Place sauce in a small container and refrigerate for 30 min.
  • In a large bowl combine the apples, pineapple, grapes, coconut and chopped pecans. Pour sauce over it and mix well.
  • Serve.

Notes

You can use cashews instead of almonds if you prefer. Some people add raisins, maraschino cherries, carrots, and even celery. If you want to go a little crazy you could add vegan mini marshmallows. I recommend that once you’ve tossed the fruit salad you serve it the same day. 

Nutrition

Serving: 1bowl | Calories: 291kcal | Carbohydrates: 31g | Protein: 6g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Sodium: 30mg | Potassium: 342mg | Fiber: 6g | Sugar: 22g | Vitamin A: 70IU | Vitamin C: 8mg | Calcium: 92mg | Iron: 1mg
Tried this recipe?Mention @dorastable or tag #mexicangonevegan!

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2 Comments

4.50 from 4 votes (4 ratings without comment)

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