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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 in a glass cup
4 from 2 votes
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Mexican Christmas Apple Salad

Mexican Christmas Apple Salad, crisp apples, pineapple, grapes, and chopped pecans are mixed with a sweet almond crema.
Course Dessert
Cuisine Mexican
Keyword mexican fruit salad, vegan mexican christmas
Total Time 1 day
Servings 6 servings
189 kcal
Author Dora S.

Ingredients

  • 3 cups Diced gala apples (you can peel or not peel according to preference)
  • 3/4 cup Crushed pineapple, canned or fresh (drained)
  • 1 cup Green grapes, cut in half
  • ½ cup Chopped pecans

Sweet Almond Crema:

  • ½ cup Almonds, raw
  • ¼ - cup Water
  • ¼ cup Almond milk, unsweetened
  • 1 tsp. Lemon juice, fresh
  • 1 tsp. Maple syrup

Preparation

  1. Bring 1 pint of water to a boil in a small sauce pot and pour over the almonds. Let soak overnight.
  2. The following day peel the almonds by pressing an almond between your thumb and forefinger and pressing lightly. The skin should just pop off.
  3. In a blender, place the almonds, almond milk, lemon juice, and maple syrup and blend at high speed until completely smooth and cream like (to get a super smooth sauce you will need a high powered blender).

  4. Place sauce in a small container and refrigerate for 30 min.
  5. In a large bowl combine the apples, pineapple, grapes, and chopped pecans. Pour sauce over it and mix well.
  6. Serve.

Chef's 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 Facts
Mexican Christmas Apple Salad
Amount Per Serving
Calories 189 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 1g 5%
Sodium 14mg 1%
Potassium 245mg 7%
Total Carbohydrates 18g 6%
Dietary Fiber 4g 16%
Sugars 12g
Protein 3g 6%
Vitamin A 1%
Vitamin C 5.7%
Calcium 5.7%
Iron 4.7%
* Percent Daily Values are based on a 2000 calorie diet.
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Sweltering summer heat can only mean one thing, paletas!!! These cucumber-chile paletas are the perfect cucumber popsicle, not to spicy, sweet, and just the right amount of tart. (You can put lime and chile on almost anything and I’d totally eat it.) We are so happy to be participating once again in Lola’s Cocina Paleta Week. This year there are 10 vegan paletas! So be sure to head over there and check it out and share with #paletaweek.

Cucumber-chile paletas (Cucumber popsicles with lime and chile). Not too spicy, yet sweet and a bit tart, the perfect combination.

Paletas are definitely a family favorite treat. Some of our favorites are strawberry, coconut, pecan, mango and tamarind, but there are so many other flavors out there like oreo, chocolate, watermelon, and of course cucumber. The kids love to help make them and they get super excited when they see the paleta mold come out.

Cucumber-chile paletas (Cucumber popsicles with lime and chile). Not too spicy, yet sweet and a bit tart, the perfect combination.

Mexico has a history of unconventional ice cream flavors, some of them are even trendy now, but Mexico has been doing it for years. Some of the most popular ones are corn, avocado, arroz con leche, rose petal, and tequila and lime.

Cucumber-chile paletas (Cucumber popsicles with lime and chile). Not too spicy, yet sweet and a bit tart, the perfect combination.

The beginning of the paleta industry can be traced to Tocumbo, Michoacan in the 1930’s. Where a family business, la Michoacana, flourished and spread to the rest of the country. You can find a Michoacana in almost any town in Mexico, and without a doubt you will be able to find vegan options there.

Cucumber-chile paletas (Cucumber popsicles with lime and chile). Not too spicy, yet sweet and a bit tart, the perfect combination.

To find your vegan options, simply ask for paletas or helado de agua, which means from water. Paletas and helado de agua are made with a water base, and are just as delicious as there milky counterparts. One of the greatest things about Mexican paletas and ice cream is that they are made with local and fresh fruit. What are your favorite paleta flavors??

Cucumber-chile paletas (Cucumber popsicles with lime and chile). Not too spicy, yet sweet and a bit tart, the perfect combination.

The Recipe: Cucumber-Chile Paletas (Cucumber Popsicles)

  • You don’t have to use a fancy cucumber to make this (a.k.a english cucumbers), a regular one will do.
  • Make sure to peel and remove the seeds.
  • Our favorite chile powder for this is Tajín, which is now available at most grocery stores.
  • Make sure that your pineapple is ripe for extra sweetness.
  • You can use any sweetener you prefer.
  • Enjoy!!
Cucumber-chile paletas (Cucumber popsicles with lime and chile). Not too spicy, yet sweet and a bit tart, the perfect combination.
5 from 3 votes
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Cucumber-Chile Paletas (Cucumber Popsicles)

These cucumber-chile paletas are the perfect cucumber popsicle, not to spicy, sweet, and just the right amount of tart.
Course Dessert
Cuisine Mexican
Keyword cucumber popsicles, vegan paletas
Prep Time 15 minutes
Servings 8 paletas
33 kcal
Author Dora S.

Ingredients

  • 2 ¾ cup Cubed cucumber peeled, deseeded
  • 1 cup Cubed pineapple, fresh
  • 2 tbsp. Sugar or your favorite sweetener
  • 2 tbsp. Lime juice, fresh
  • 2 tbsp. Tajín chile powder

Preparation

  1. Place all the ingredients in the blender, and process until smooth.
  2. Pour into your molds, snap on the lids, and freeze for at least 5 hours.
  3. After unmolding the popsicles, sprinkle them with some more chile powder and enjoy!!

Chef's Notes

If you don’t have popsicle molds, you can use shot glasses or small plastic cups. Pour mixture into glasses and freeze for 30 min to 1 hour. Insert popsicle sticks and freeze for 4 more hours.

Nutrition Facts
Cucumber-Chile Paletas (Cucumber Popsicles)
Amount Per Serving (1 Paleta)
Calories 33
% Daily Value*
Sodium 61mg 3%
Potassium 156mg 4%
Total Carbohydrates 9g 3%
Dietary Fiber 1g 4%
Sugars 6g
Vitamin A 22.8%
Vitamin C 15.1%
Calcium 2.1%
Iron 4.4%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
Cucumber-Chile Paletas (Cucumber Popsicles)
Amount Per Serving (1 Paleta)
Calories 33
% Daily Value*
Sodium 61mg 3%
Potassium 156mg 4%
Total Carbohydrates 9g 3%
Dietary Fiber 1g 4%
Sugars 6g
Vitamin A 22.8%
Vitamin C 15.1%
Calcium 2.1%
Iron 4.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

 

This Bionico Mexican Fruit Salad is a refreshing, satisfying, and perfectly sweet and creamy breakfast or special treat. Sweet papaya, pineapple and orange chunks are layered with an almond banana yogurt, and topped with granola and coconut.

This Bionico Mexican Fruit Salad is a refreshing, satisfying, and perfectly sweet and creamy breakfast or special treat

The bionico is thought to have originated in the early 90’s in Guadalajara, Jalisco. It is a very popular breakfast item and is usually sold in the juguerias (juice bars). Traditionally it is made with crema and condensed milk, but this is a lighter vegan version served with a homemade, no-fuss, almond-banana yogurt. You can use whatever fruit you wish, but you can will most likely find it made through out Mexico with cantaloupe, apple, papaya, bananas, and strawberries. The toppings vary, but are usually granola, raisins, nuts, coconut flakes, and even chocolate chips.

This Bionico Mexican Fruit Salad is a refreshing, satisfying, and perfectly sweet and creamy breakfast or special treat

The last two weeks have been pretty hectic, but I’m happy to report that we have now moved in to our San Antonio home! This is a big change for us, not because of the actual move (this is our 7th move), but because this is the closest we have ever lived to family. My parents and sisters live a 3 hour drive away, and I have two first cousins who live here in San Antonio. With baby number 3 on the way this will be a great help.

This Bionico Mexican Fruit Salad is a refreshing, satisfying, and perfectly sweet and creamy breakfast or special treat

As a matter of fact something unprecedented happened. Two of my sisters and a close family friend drove to San Antonio to help unpack. We were unpacked in less than a day!! I just couldn’t believe it, usually moves are so stressful and demanding, it’s amazing what a little help can do. The kids and I have been busy exploring San Antonio visiting parks, museums, and libraries. Do you have any recommendations on where we should go next?

The Recipe: Bionico Mexican Fruit Salad

Feel free to use cashews instead of almonds for the yogurt. If you do not have a high powered blender I would recommend soaking the nuts overnight in water. Use whatever fruits and toppings you prefer (try this oil-free granola). The possibilities are endless. Enjoy!

This post is also available in: Español

This Bionico Mexican Fruit Salad is a refreshing, satisfying, and perfectly sweet and creamy breakfast or special treat
5 from 1 vote
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Bionico Mexican Fruit Salad (Vegan)

This Bionico Mexican Fruit Salad is a refreshing, satisfying, and perfectly sweet and creamy breakfast or special treat
Total Time 30 minutes
Servings 2 servings
Author Dora S.

Ingredients

  • 1 cup Pineapple, peeled, cut into cubes
  • 1 cup Papapaya, peeled, cut into cubes
  • 1 cup Orange, peeled, cut into cubes
  • 1/2 cup Granola, oil-free
  • 1 tbsp. Coconut, shredded, unsweetened

Almond Yogurt

  • 1/2 cup Almonds, blanched
  • 1/4 cup Almond milk, unsweetened
  • 1/2 cup Banana, ripe, sliced into rounds
  • 1/3 cup Water
  • 1 tbsp. Maple syrup
  • 1 tsp. Lemon juice

Preparation

  1. Place all of the ingredients for the yogurt in the blender. Process until completely smooth. Pour into a container, set aside and refrigerate for 15 minutes. (It will thicken slightly in the refrigerator.)
  2. Begin layering your fruit into a cup or bowl, by alternating with 1 tbsp. of almond yogurt, until you have filled your cup ¾ of the way.
  3. Top the fruit and yogurt with granola and shredded coconut.

Chef's Notes

Feel free to use cashews instead of almonds for the yogurt. If you do not have a high powered blender I would recommend soaking the nuts overnight in water. Use whatever fruits and toppings you prefer (try this oil-free granola). Some options include nuts, raisins or chocolate chips. The possibilities are endless. Enjoy!

 

There’s nothing like a refreshing margarita on a blistering hot summer day. This pineapple chile margarita on the rocks is exactly that, refreshing, slightly sweet, tart, and a bit spicy. The combination of fresh pineapple, pineapple juice, tequila, triple sec, lime juice and chile powder make it hard to have just one. I am happy to be participating in margarita week hosted by holajalapeno.com with this recipe. Click on the link to discover many other margarita recipes that you can test out on your friends this 5 de Mayo.

This pineapple chile margarita on the rocks is refreshing, slightly sweet, tart, and a bit spicy. It's hard to have just one!

I first had this margarita on my honeymoon, of course I was no stranger to the combination of pineapple and chile, but to have it incorporated in one of my favorite drinks was a delightful surprise. It could have been my newlywed bliss, the amazing Four Seasons Punta Mita with its views, beach and service, or even the especially hot sun on that day that made this drink so particularly enchanting. Over the years I have made this pineapple chile margarita over and over again and I figured it’s finally time to share with you.

This pineapple chile margarita on the rocks is refreshing, slightly sweet, tart, and a bit spicy. It's hard to have just one!

I am a bit of a margarita snob. I’m pretty sure all bartenders hate me, because I always specify the quantities and ingredients I would like in my margarita. It goes something like this: ” I would like a margarita please, 2 oz of Don Julio reposado, 1 oz. of triple sec, and 1 oz of fresh lime juice, but please make sure it’s FRESH lime juice, and on the rocks with salt.” After a sure eye roll from the server, and my husband’s stare of embarrassment (or maybe it’s pride), most of the time I get the exact margarita I want. I just cannot swallow another taste of margaritas made with sour mix or fake lime juice. I told you I was a snob!

This pineapple chile margarita on the rocks is refreshing, slightly sweet, tart, and a bit spicy. It's hard to have just one!

The Recipe: Pineapple Chile Margarita on the Rocks

I prefer my margaritas with a salt rim and on the rocks, but if you would like to make this frozen, just blend the whole think up. Enjoy!

This pineapple chile margarita on the rocks is refreshing, slightly sweet, tart, and a bit spicy. It's hard to have just one!
5 from 1 vote
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Pineapple Chile Margarita on the Rocks

Prep Time 15 minutes
Total Time 15 minutes
Servings 2 drinks
Author Dora S.

Ingredients

  • 1 Lime, cut into quarters
  • 1/2 cup (4 fl oz.) Tequila of your choice, ( I like Corralejo)
  • 1/4 cup (2 fl oz.) Cointreau or triple sec
  • 1/4 cup (2 fl oz.) Lime juice, fresh
  • 1/2 cup (4 fl oz.) Pineapple juice
  • 1/4 cup Chopped pinapple, fresh
  • 1 tsp. + 1/4 cup Tajín chile powder (see note)
  • 2 cups Ice cubes or crushed ice

Preparation

  1. Place the ¼ of a cup of Tajín chile powder on a small flat plate. 

  2. Take one quarter of a lime and rub it along the edges of the two glasses you will be serving your margarita in. Immediately place the rims of the glasses on the plate with the chile and twist to coat. 

  3. Combine the tequila, Cointreau, lime juice, pineapple juice, chopped pineapple, 1 tsp. of Tajín chile powder, and 1 cup of ice. Stir to blend well.

  4. Divide the remaining one cup of ice between the two glasses and pour margarita mixture over. 

  5. You can garnish with a wedge of pineapple dipped in chile powder

Chef's Notes

You can find Tajín chile powder at your local grocery store or at the nearest Mexican market.

This vegan purple sweet potato ice cream is studded with chunks of fresh pineapple and toasted pecans. It is perfectly sweet and creamy, without all the fat of traditional ice cream.

This purple sweet potato ice cream is studded with chunks of fresh pineapple and toasted pecans. It is perfectly sweet and creamy, without all the fat of traditional ice cream

There’s a beautiful Hawaiian purple sweet potato, also known as okinawan sweet potato, and it is incredibly sweet and full of fiber, vitamins and antioxidants. When I tried one for the first time all I could think about was that it was as sweet as candy. It turns out, there is also a purple sweet potato that is cultivated in Mexico. It is not the same variety, but I thought it would be fun to take something that both Hawaii and Mexico have in common and run with it.

This purple sweet potato ice cream is studded with chunks of fresh pineapple and toasted pecans. It is perfectly sweet and creamy, without all the fat of traditional ice cream

 

This ice cream is also inspired by a famous Mexican candy called Camotes de Santa Clara. It is candied sweet potato (purple, yellow, or orange) and citrus, rolled into a tube and wrapped in wax paper. Often fruit and nuts are mixed in as well. This candy is sold on the streets of Puebla, where the Santa Clara convent originally produced them.

After high school, I was a missionary for a year in Mexico City, and the nuns would often take us to Puebla on field trips. We would walk the market and buy a bunch of candy. That’s where I first tried the Camotes de Santa Clara. I don’t really remember them as being my favorite, but I know I did enjoy them.

This purple sweet potato ice cream is studded with chunks of fresh pineapple and toasted pecans. It is perfectly sweet and creamy, without all the fat of traditional ice cream

The Recipe: Purple Sweet Potato Ice Cream

This ice cream is especially creamy and sweet, even when it has almost no fat at all, because of the starch and natural sugars of the sweet potato. The pineapple adds a welcome tartness to it and the pecans a crunchy texture. If you can’t find purple sweet potatoes you can use any other variety of sweet potatoes. I  have used almond milk, but you can use any plant-based milk. Enjoy!

This purple sweet potato ice cream is studded with chunks of fresh pineapple and toasted pecans. It is perfectly sweet and creamy, without all the fat of traditional ice cream
5 from 1 vote
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Purple Sweet Potato Ice Cream

Prep Time 1 hour 20 minutes
Total Time 1 hour 20 minutes
Servings 1 pint
Author Dora Stone

Ingredients

  • 1 lb. Purple sweet potatoes, peeled and cut into cubes
  • 2 3/4 cup Almond milk, unsweetened
  • 2/3 cup Sugar, granulated
  • 1/4 cup Maple syrup
  • 1 tsp. Vanilla extract
  • 1 tsp. Lime juice, fresh
  • 2 tsp. Vodka or tequila reposado, optional
  • 1/4 cup Pecans, toasted
  • 1/2 cup Pineapple, chopped

Preparation

  1. Place sweet potatoes in a medium saucepan and cover with water. Bring to a simmer and cook for 20 minutes or until potatoes are tender.
  2. Let cool to room temperature.
  3. In a blender, combine the sweet potatoes, almond milk, sugar, maple syrup, vanilla, lime juice, and tequila. Process until smooth. The mixture should have the thickness of a heavy cream.
  4. Chill for at least an hour in the refrigerator, then pour into your ice cream maker according to the manufacturer’s instructions.
  5. You can mix in the pecans and pineapple in to the ice cream after the machine has finished spinning or you can add them to the machine when the ice cream is about to be done.
  6. Eat right away or freeze up to 5 hours to let the ice cream harden a bit.

Chef's Notes

The addition of the alcohol is completely optional. It is added to make homemade ice cream softer, because this ice cream has no preservatives or gums it will get hard in the freezer. Before eating it, take it out of the freezer fro 5 to 10 minutes to soften it up a bit. If you can’t find purple sweet potatoes you can use any other variety of sweet potato