• 6 red apples
  • 1/2 cup diced celery
  • 1 tin diced pineapple
  • 1/2 cup thickened cream
  • 1 small handful of pecans
  • 1 small handful of raisins

Author of this recipe

Louise FitzRoy

Louise FitzRoy

Food blogger / food writer

I love everything there is to love about cooking. The fresh ingredients, the tantalising smells and the creativeness of concocting a dish using food you’ve never heard of before. Besides yoga,... Read more

This traditional Mexican recipe comes courtesy of Rodrigo, a passionate advocate for sustainable agriculture and food composting. You can read all about his inspiring community projects in Mexico City here. This super crunchy and indulgent salad is traditionally eaten at Christmas time in Mexico but can just as easily be enjoyed all year round. 

Total votes: 706


Slice the apples into small, bite sized pieces and combine with the pineapple in a large serving bowl. Add the thickened cream and mix well. Top the salad with chopped pecan nuts and sprinkle over the raisins (optional). 

Tips from the author

I contacted Rodrigo Castellanos, Director at ZEA Hungry Goods, after a recent visit to Mexico City. Learning about his mission to curb food waste in Mexico and Australia through urban argiculture projects inspired me to share his story, which you can read about on my blog

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