Ensalada de manzana
One of the most interesting things about learning recipes from different cultures is that one can almost always find as many similarities as differences. Neighboring cultures often borrow or tweak recipes, transforming what may be an old standard into something altogether unique and lovely.
Although it is made with some of the same ingredients, this recipe for ensalada de manzana (apple salad) is nothing close to the same predictable side dish traditionally served at Thanksgiving. It brings a whole new sweet and creamy perspective to the idea of apples as a side, and quickly transforms itself into an addictive dessert.
Great and useful for its ease in preparation and consistently delicious flavor, the recipe will surely find its way into the summer repertoire of any discerning chef. This ensalada de manazana recipe comes from a friend named Rosalva Lopez, from Mexico City. As a personal note, she insists that only the Golden Delicious variety of apple should be used.
Ensalada de Manzana
(Recipe courtesy of Rosalva Lopez, Mexico City)
4-5 Golden delicious apples, peeled, cored, and diced
1 cup raisins
1 cup chopped pecans
½ cup sweetened condensed milk*
½ cup sour cream
*I suggest the La Lechera brand squeezable bottle for this. It can be stored in the fridge between uses and is helpful for recipes when smaller quantities are needed.
Combine all ingredients in a medium-sized bowl and mix until well incorporated. Chill until served. Yield: 8-10 portions
Ensalada de Manzana in Chicago:
Fortunately, with perhaps the exception of the La Lechera brand squeezable sweetened condensed milk, all of the necessary ingredients for preparing this recipe can be conveniently found at your local grocery store. If you are unable to find the squeezable La Lechera brand sweetened condensed milk, your local Hispanic market is sure to carry it.
More dessert recipes from the Chicago Mexican Food Examiner:
Flan de Coco
Pastel de Tres Leches
Classic Flan
Bolis de Rompope
A related YouTube video entitled: Ensalada de Manzana (español):
More from the Chicago Mexican Food Examiner:
Contact the Chicago Mexican Food Examiner:
Share your Mexican food recipes, memories and experiences
Comments
I love this recipe! I have made it in the past but not with condensed milk and sour cream - The one I've made before was like the more traditional Waldorf Salad. I love this version much better....
I also make an Apple - Macadamia Nut Slaw that is delicious!
Sonia:
Thanks so much for your kind comments. I also love apple salad in any shape or form and when Rosalva showed me this I was in heaven!! I would love to try the Apple Macadamia Nut Slaw!!!!
Thanks Amy:
The apple salad was delicious and with a diffrent texture, because the condense milk instead of sugar good choice!!
Got something to say?
Examiner.com is looking for writers, photographers, and videographers to join the fastest growing group of local insiders. If you are interested in growing your online rep apply to be an Examiner today!