Ensalada De Navidad – Festive Fruit Salad With Beets And Peanuts
Okay, here we go. My husband Carlos just tried to ‘help’ by pre-chopping an apple…with a butter knife. ¡Ay Dios mío!
This Ensalada de Navidad isn’t your average fruit salad. It’s…complicated. Like our family. You gotta understand where it comes from to really get it.
It started in Puebla, way back when. Puebla is the land of mole, you know? Very fancy food. But my abuela’s side, they weren’t fancy. They were market vendors, selling fruits and vegetables. During Christmas, though, they wanted something special. Something bright, colorful, but still affordable. Fruit was obvious, but it needed…something else. Enter beets. Pickled beets, specifically. A little sweet, a little tangy, and they added this gorgeous magenta color. Then someone (probably my great-great-tío who was always sneaking things) decided peanuts would be good. Because, why not?
It spread through the family like wildfire. Everyone had their own version. Some added oranges, some mangoes, others jicama. But the beets and peanuts stayed. It became a symbol of Christmas, of family, of…well, controlled chaos. Every year, everyone brings their version to the potluck. Which means you get twelve different Ensaladas de Navidad. It's a competition, mija. A very passive-aggressive competition. And Tía Mildred always wins because she secretly adds a splash of orange blossom water. Don't tell anyone I told you that. She thinks it's her secret weapon; and honestly, maybe it is.
Last year, though, was a disaster. My cousin Lupita (she's the one with all the Instagram filters) decided to "modernize" the recipe. Pineapple? Strawberries? Marshmallows? ¡Escándalo! Abuelita almost had a stroke right there at the table. She grabbed Lupita’s bowl, pointed a finger in her face, and said, “¿Qué es esto? ¿Una ensalada para niños?” (What is this? A salad for children?). It was glorious.
Then Tía Mildred chimed in. "Lupita," she said, all sweet and innocent, "sometimes tradition is tradition for a reason." Then she winked at me. That woman knows how to deliver a burn. She's the queen of subtle shade. She claimed hers was “authentic,” and then proceeded to tell a story about how her grandmother made it during the revolution. I'm pretty sure her grandmother was selling tamales on a street corner, but who am I to argue with Tía Mildred?
My little sister, Sofia, decided to add hot sauce. Hot sauce! To a fruit salad! I swear, that child lives on a dare. Abuelita started yelling in Spanish, my cousins were laughing, and the neighbor señora Ramirez was peering through the window, taking notes for her next gossip session. It was pure pandemonium. Carlos just stood there, looking bewildered, clutching his butter knife. Honestly, he doesn't get us.
This year, I'm determined to make the Ensalada de Navidad. The one that finally dethrones Tía Mildred. Wish me luck. I’m adding a secret ingredient. Don't ask what it is. It involves hibiscus flower. And maybe a tiny bit of chile powder. Just enough to give it a kick. But not enough to cause another family feud. Hopefully.
I had to hide the ingredients from Abuelita though. She asked me, "¿Qué estás haciendo con esas flores?" (What are you doing with those flowers?) and I told her I was making tea. She grumbled something about millennials ruining everything, but let it go. Barely.
And then, of course, there's the peanut situation. My nephew, Mateo, is allergic. So, I have to make a separate batch without peanuts. Which means double the work. Double the chaos. But hey, it’s Christmas. What else would I be doing?
Tía Mildred saw me working on the peanut-free version and gave me this knowing look. “You’re trying to appease everyone, aren't you?” she said, smirking. “That’s your problem, mija. You can’t please all the people all the time.” She's right, of course. But I still want to win.
She also cornered me later and asked if I was using good quality beets. "Don't skimp on the beets," she warned me. "They're the heart of the salad." As if I didn't already know that! She thinks she’s the only one who understands the intricacies of Ensalada de Navidad.
Honestly, sometimes I think she just enjoys stirring up trouble. She loves seeing us all scramble around, trying to impress Abuelita. It’s her form of entertainment. And she’s very good at it. Very good indeed. She keeps the family alive, I guess. In a chaotic, slightly terrifying way. Last year, she even convinced my tío Ricardo to bring his mariachi band to perform during dessert. ¡No sé cómo lo hizo! (I don't know how she did it!)
But despite all the drama, all the competition, all the near-heart attacks, I wouldn’t trade our Ensalada de Navidad for anything. It’s messy, it’s complicated, it’s completely bonkers…but it’s ours. It’s a taste of home, a reminder of family, and a guaranteed source of laughter. (And maybe a little bit of tears.)
Recipe
Ensalada de Navidad – Festive Fruit Salad with Beets & Peanuts
(A sweet, tangy, crunchy Christmas tradition.)
This recipe is based on my abuela’s original, with a few “improvements” (don’t tell Tía Mildred). The key is to use really fresh fruit and good quality pickled beets. And don't be afraid to experiment! But maybe not with marshmallows. Please, no marshmallows.
Ingredients 🌽🥘
- 2 cups pineapple chunks (fresh is best!)
- 2 cups peeled and diced jicama (it gives it a lovely crunch)
- 1 cup diced apples (Granny Smith or Honeycrisp work well)
- 1 cup diced oranges (Navel or Valencia)
- 1 cup diced mango
- 1 cup sliced bananas (add right before serving so they don’t brown)
- 1 cup chopped or quartered pickled beets (the magenta ones, please!)
- ½ cup roasted peanuts (salted or unsalted, your preference)
- ¼ cup shredded coconut (optional, but adds a nice texture)
- 2 tablespoons orange juice (freshly squeezed, if possible)
- 1 tablespoon lime juice
- 1 teaspoon orange blossom water (Tía Mildred's secret!)
- 1/2 tsp Hibiscus powder (trust me.)
- Pinch of Chile Powder (optional, for a little kick)
Tools 🔪🥄
- Large mixing bowl
- Cutting board
- Sharp knife
- Measuring cups & spoons
- Small bowl (for the dressing)
- Whisk
Steps
- Start by prepping all your fruit. Dice everything into bite-sized pieces. This is the most time-consuming part, so put on some music and get to work! (Abuelita likes Vicente Fernández, I prefer Selena).
- In a small bowl, whisk together the orange juice, lime juice, orange blossom water, hibiscus powder, and chili powder (if using). Taste and adjust sweetness if needed. The dressing should be tangy and slightly floral.
- Combine all the fruits, beets, and coconut in the large mixing bowl. ¡Cuidado! (Be careful not to mush the bananas).
- Pour the dressing over the fruit mixture and gently toss to coat. Be gentle, mija, we don’t want bruised fruit.
- Add the peanuts right before serving to keep them crunchy. Nobody likes soggy peanuts.
- Refrigerate for atleast 30 minutes to allow the flavors to meld. It tastes even better after an hour or two!
Recipe Facts ℹ️
- Prep time: 20 minutes
- Chill time: 30+ minutes
- Yields: About 6-8 servings
- Dietary Notes: Vegan, Gluten-Free, can be made nut-free (omit peanuts)
Make-Ahead / Storage 🧊
This salad is best enjoyed fresh, but can be made up to 24 hours in advance. Store in an airtight container in the refrigerator. Add the peanuts just before serving to maintain their crunch. The fruit may release some juices as it sits, which is normal.
Side Dish Pairing 🥗
This vibrant fruit salad pairs beautifully with grilled fish, roasted chicken, or pork tacos. It also makes a refreshing side dish for any summer BBQ!
If you're looking for a dessert that feels like a hug from Abuelita, look no further than this ensalada de frutas.
