Hola! It just gets colder and colder here in Los Angeles! It's nice to finally wear sweaters and scarves and walk around the house wrapped up in a blanket, while enjoying a warm cup of milk tea. I love and hate cold mornings, love them because I surround myself with so many fluffy blankets I wake up in a warm 'kingdom of fluffy', and hate because I have to gather all my strength to get out of there and into the cold to get ready for the day. As holidays approach, I'm preparing myself for all the awesome festivities and meals that come one after another until the year ends, so a bit of extra cardio is never a bad idea. And since this will be the first year I'm spending Christmas with my husband's family, I started fantasizing about one of my favorite Christmas dishes served at home: christmas salad! Or, at least that's what my aunt Pily calls it, and she's the one that brings it every year (and she makes THE BEST one). I call it apple salad or marshmallow salad, and it is a dessert salad, with fruits and cream and marshmallows and it only gets better and better the longer it sits inside the fridge. I always have seconds and thirds during Christmas dinner, and a bunch more the next couple of days.
It's super easy to prepare and you can personalize it with different fruits and make the cream thicker or runnier depending on which one you like the most (also adjust the sweetness, of course). I'll share with you the ingredients and basic quantities, but feel free to adjust it to your liking, since fruits vary in size, juiciness and sweetness, but I assure you all results will end up in a delicious dessert you can put together in less than 10 minutes.
HOLIDAY APPLE & MARSHMALLOW SALAD
serves 4 (doubles easily)
- 2 medium apples (any type; you should get about 2 cups when chopped into cubes)
- 3 tbsp nuts (walnuts, pecans, almonds; all nuts are fine)
- From a can of pineapple chunks in juice, sift the juice in a separate bowl and use:
- 1 cup pineapple chunks
- 1/4 cup pineapple juice
- 1/2 cup canned cherries or/and peaches (without the juice; you can also use fruit salad mix)
- 1/2 cup sour cream
- 1/2 cup mini marshmallows
- 1 tbsp sugar (any kind of sweetener is fine, even condensed milk)
- If you don't like apple skin, peel them first, I like the extra crunch and fiber so I don't peel them. Chop them in bite size cubes and place them in a large bowl. You should have about 2 cups of chopped apples.
- Add the drained pineapple chunks (I chopped mine into smaller pieces), cherries and peaches. You can add any canned fruits you like, just drain them first.
- Add the sour cream and combine using a spoon or spatula, until all the fruits are covered.
- Add the nuts and the pineapple juice (the one you drained from the can), mix well until the cream and the juice are combined into a creamy liquid.
- Add the mini marshmallows and sprinkle the tablespoon on sugar. Mix well. You can adjust the thickness of the liquid now by adding more juice or more sour cream. If you want more sweetness without making it runnier with the juice, add another tablespoon of sugar.
- You can eat it as is or place it in the fridge for a couple of hours. Overnight tastes better as the juices combine and the marshmallows absorb the liquid.
Some people also add raisins, so feel free to try different fruit combinations and ratios to make it your own. My aunt Pily sometimes buys those mini marshmallows shaped like snowmen to make it extra festive and cute, you can even add a bit of sprinkles on top to decorate! I'll let mine sit in the fridge for tonight and devour as my adult friday breakfast, I'm getting excited already. Hope you can try it out!