Ensalada Navideña (christmas Fruit Salad) Recipe

Make Ensalada Navideña (christmas Fruit Salad) Recipe: creamy, fruity holiday salad perfect for parties — quick to assemble and easy to customize.

Ingredients

• 14 ounces can condensed milk
• 12 ounces can evaporated milk
• 7.6 ounces can media crema - If you can't find Mexican crema, you may use plain or vanilla yogurt instead
• 8 ounces cream cheese block - softened (not melted)
• 1 cup pecan - cut in small pieces
• 30 ounces can fruit cocktail in syrup (see note #1) - (drain & reserve ½ cup of the syrup)
• 4 large red apples - cut into chunks (keep the skin for crunchiness)
• 12 to 16 ounces fresh strawberries
• 8 ounces grapes - (green preferably)
• 1 cup raisins
• 1 cup shredded coconut - (unsweetened or sweetened)
• mini marshmallows - optional (as much as you want!)

Instructions

Step 1: Blend the Creamy Base

In a blender or food processor combine the condensed milk, evaporated milk, media crema, softened cream cheese, and half a cup of the reserved fruit cocktail syrup. Puree until the mixture is completely smooth and silky — you want a thick, spreadable dressing that clings to fruit pieces rather than a thin pourable sauce. Taste and adjust for sweetness or silkiness, then transfer the creamy emulsion to a clean glass jar and set it aside to let the flavors meld while you work on the rest of the salad.

Step 2: Toast the Pecans

Warm a small dry skillet and add the pecan pieces, moving them constantly until the nuts become fragrant and take on a light golden-brown sheen; this deepens their toasted aroma and gives each bite a warm, buttery crunch. Remove the skillet from the heat and let the pecans cool completely on a small plate so they stay crisp when folded in later. Keep the skillet nearby on the counter as the active tool, showing the immediate result of toasting rather than the cooking process itself.

Step 3: Prepare the Fruit and Mix-ins

In a large mixing bowl combine the drained fruit cocktail, chunky-skin-on apple cubes, hulled and halved strawberries, green grapes, plump raisins, shredded coconut, and optional mini marshmallows. Keep the pieces fairly chunky so each mouthful offers contrast — crisp apple, juicy grapes, tender raisins, and chewy coconut. Use a large wooden spoon or rubber spatula as your active tool to toss gently so the cut fruit doesn't become overly macerated; set the prepared fruit bowl aside, ready for the creamy dressing.

Step 4: Fold Everything Together and Chill

Pour just enough of the silky cream mixture over the mixed fruit to coat the pieces—reserve any extra for looser serving if desired—and gently fold until every fruit piece is glossy and lightly bathed in dressing. Transfer the salad to a clear glass serving bowl, cover and refrigerate for at least two hours so the flavors marry and the salad chills thoroughly. Just before serving, sprinkle the toasted pecans over the top for crunch and garnish with a light dusting of shredded coconut to give the salad a festive snowy finish.

Notes

• Reserve 1/2 cup of fruit cocktail syrup to thin the dressing if needed.
• Soften cream cheese at room temperature for a smooth, lump-free blend.
• Toss apples in lemon juice to slow browning.
• Store dressing separately if you want to keep the fruit firmer for longer.
• Toast pecans briefly and watch them closely to prevent burning.