Crunchy Fruit Salad

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Crunchy Fruit Salad

  • Servings: 4
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Inspired by the Christmas Eve Salad (Ensalada de Noche Buena) in The Feast of Santa Fe cookbook.


  • 1 small jicama, peeled and diced (about 1 1/2 c)
  • 4 oranges, peeled and cut into chunks
  • 1 apple, peeled and cut into chunks (optional)
  • 1 c fresh (don’t use canned!) pineapple chunks (optional)
  • 1 or 2 cooked, sliced then quartered red beets (optional)
  • pomegranate seeds, if they’re available
  • 4 green onions, sliced
  • 1/2 c cilantro, chopped
  • red and green minced chiles (optional and to taste)
  • 1/2 c roasted, salted peanuts, chopped a little

Mix all the salad ingredients (except beets, if you’re using them) together in a bowl and chill for several hours, if you have time.  Bring the ingredients back to room temperature before serving.  Drain off any juice that has collected to add to the dressing.


  • 1 T lime juice
  • 1 T peanut oil or olive oil
  • 2 T yogurt or sour cream or Mexican crema
  • 1 tsp sugar or honey
  • 1/2 tsp salt
  • collected juice from the salad

Combine the dressing ingredients and whisk together. Add the dressing to the salad just before serving and toss lightly.

The salad keeps beautifully for several days, but if you are holding the salad for a while, add the dressing and red beets just before serving.  If you want to serve this fancy-style, arrange the jicama, oranges, apple and pineapple (and beets, if you want) in a circle on a chopped-lettuce-lined platter, sprinkle the whole thing with green onions, cilantro, and peanuts and serve with a cup of the dressing in the middle of the platter. Recipe brought to you by and Andy and Ann

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