Ensalada de Manzana Angelical 1998 (Angelic Apple Salad)

Verti, Sebastián. El Libro Clásico de la Navidad en México (México, D.F. : Editorial Diana, 1998). [GT4987 .V47 1998]

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I love apple waldorf salad, so this mayonnaise-based fruit salad really appealed to me. However, the fresh pineapple I purchased didn’t ripen in time, so instead I used 1 can of pineapple chunks. In the absence of specific amounts for certain ingredients, I added about 1 1/2 cups of canola mayonnaise and 1/4 cup demerara sugar. Since the canned pineapple was rather wet, I didn’t add any extra cream to thin out the mayonnaise. Finally, I chose to toast the pecans before adding them for a little extra crunch.

This salad has a mild, sweet flavor, with enough savory undertones from the celery and pecans to keep it from being cloying. I think that fresh pineapple would provide a little bit of a bolder flavor and texture, but even using canned, I would definitely make this again as a side salad or a light dessert.

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Ensalada de Manzana Angelical (154)

Ingredientes

1 kilo de manzana pelada y picada en cuadritos
4 rabanadas de piña picada
6 tallos de apio limpio y picado
200 gr. De nuez picada
Mayonesa, crema y azúcar al gusto

Elaboración

Se pican las manzanas, la piña, el apio, previamente lavados, y la nuez; se agrega la mayonesa y la crema. Si se desea, puede añadirle una cucharadita de vainilla.

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Angelic Apple Salad (154)

Ingredients

1 kilo apples, peeled and diced (5-6 apples)
4 slices of pineapple, minced

6 stalks of celery cleaned and chopped
200 grams chopped pecans (~ 1 1/4 cups)
Mayonnaise, cream, and sugar to taste

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