Mexican Christmas Fruit Salad

Ingredients

• 8 pieces Apples (chopped into bite‑sized pieces)
• 30 ounces Fruit cocktail (canned) (drained; reserve the juice for the cream)
• 2 cups Fresh fruit (assorted) (any fresh fruit you like, diced)
• 4 ounces Shredded carrot (optional, adds color and crunch)
• 4 ounces Cream cheese (softened for easier blending)
• 1 cup Sour cream (full‑fat for richness)
• 1 small can Table cream (media crema) (≈8 oz, Latin‑market specialty)
• 1 can (14 oz) Sweetened condensed milk (adds sweetness and body)
• 2 teaspoons Mexican vanilla extract (or regular vanilla if unavailable)
• 0.5 cup Chopped pecans (plus extra for garnish)
• 0.5 cup Shredded coconut (plus extra for garnish)
• 0.25 cup Raisins (optional)
• 1 cup Colorful marshmallows (mini or regular, adds sweetness and texture)

Instructions

1. Make Sweet Cream

   In a blender combine the softened cream cheese, sour cream, table cream, sweetened condensed milk, 2 tsp Mexican vanilla, and the strained juice from the fruit cocktail. Blend on high until the mixture is completely smooth and creamy.

   Time: PT6M

2. Prepare Fruit

   Drain the fruit cocktail, reserving the juice for the cream. Chop the apples into bite‑sized pieces, dice the fresh fruit, and shred the carrot if using. Place all fruit in a large mixing bowl.

   Time: PT10M

3. Combine Ingredients

   Add the colorful marshmallows, shredded coconut, chopped pecans, and raisins to the bowl of fruit. Pour the sweet cream over the mixture and gently fold with a spatula until everything is evenly coated.

   Time: PT5M

4. Chill the Salad

   Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld and the marshmallows soften slightly.

   Time: PT30M

5. Garnish and Serve

   Transfer the chilled salad to a serving dish, top with extra chopped pecans, shredded coconut, and a few maraschino cherries if desired. Serve cold.

   Time: PT5M

Nutrition Facts

Calories

658

Protein

8 g

Carbohydrates

80 g

Fat

35 g

Fiber

5 g

Ingredient Substitutions

• Instead of Apples: Pears, Kiwi
• Instead of Fruit cocktail (canned): Mixed fresh fruit
• Instead of Fresh fruit (assorted): Additional canned fruit
• Instead of Shredded carrot: Grated zucchini
• Instead of Cream cheese: Mascarpone, Greek yogurt
• Instead of Sour cream: Greek yogurt
• Instead of Table cream (media crema): Heavy cream thinned with milk
• Instead of Sweetened condensed milk: Evaporated milk + ½ cup sugar
• Instead of Mexican vanilla extract: Vanilla extract
• Instead of Chopped pecans: Walnuts
• Instead of Shredded coconut: Toasted coconut
• Instead of Raisins: Dried cranberries
• Instead of Colorful marshmallows: Mini marshmallows

Equipment Needed

• Blender
• Large mixing bowl
• Knife
• Cutting board
• Measuring cups and spoons
• Spatula or large spoon
• Plastic wrap (optional)
• Serving dish (optional)

Critical Steps — Do Not Skip

• Make Sweet Cream
• Combine Ingredients
• Chill for flavor development

Chef Tips from the Video

• Toast the pecans lightly for extra crunch and flavor
• Use Mexican vanilla for a richer, authentic aroma
• Add a splash of lime juice to brighten the overall taste
• Serve in clear glass bowls to showcase the colorful ingredients

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days

Freezer: Not recommended – fruit texture degrades

Room temperature: Can sit out for up to 2 hours, then refrigerate

Make-Ahead Tips

• Prepare the sweet cream a day ahead and store it in the refrigerator
• Keep the fruit and cream separate until just before serving to maintain texture
• Cover the bowl tightly with plastic wrap to prevent the salad from absorbing other fridge odors