My family have been making Ensalada de Nochebuena (Mexican ChristmasEve Salad)for Christmas for more than 70 years and it is still a favorite of both young and old. Lear how to make it step by step.
This is my family's recipe, it has changed over the years. The original recipe had lettuce and sugar cane and was served mostly dry, but ours now is very fruity and sweet and yummy and wet.
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The fruit floats in an exquisite combination of beet and jamaica juice. This recipe makes plenty for all 35 of my family who are regularly together each Christmas and then some. I usually eat two or three cups of it myself.
I recommend making it at least 8 hours before serving. And I insist that the beet and jamaica juice be made one day in advance to allow enough time to cool down before adding the fruit.
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Mexican Christmas Eve Salad
Makes 35 cups approx.
Ingredients
- 2 medium beets
- 1/4 kilogram Dry Jamaica flowers (slightly more than 1/2 lb)
- 3 cups of sugar, divided
- 15 guavas
- 4 apples
- 45 tejocotes
- 1 medium jicama
- 4 oranges
- 4 mandarin oranges
- 4 limas (looks like a combo between a lemon and a lime, but is different and the flavor is very sweet and lovely. See photo immediately above)
- 1 pound of shelled roasted (unsalted) peanuts
Instructions
Remember that it is recommended to make this salad one day in advance to allow all the flavors to combine.
Peel beets put them in a pot, cover with water (approx 1.5 – 2 quarts) and add a cup of sugar, cook them over medium-high heat for approx. 30 minutes or until they are soft.
In a big pot cook the jamaica flowers with 4 liter (approx 4 quarts) of water and 1 1/2 – 2 cups of sugar. Cook over high heat and stir until the sugar is dissolved. Bring to boil and then lower the heat and let it simmer for 10 minutes.
Allow both the beets and jamaica to cool down.
Keep them overnight in the fridge.
The next morning, take the beets out of the water and chop them into small square pieces and put them in a big bowl. Reserve the juice.
Cut guavas in small pieces. Peel and cut in small pieces apples, tejocotes and jícama.
Peel oranges, mandarin oranges and limas, remove the membrane and divide each wedge in half and add to the salad bowl.
Strain the beet juice over the fruit and then carefully strain the jamaica water over the top of the fruits as well.
Finally, add the peanuts (they should be peeled completely). Mix everything and let it rest for at least 8 hours before serving.
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Yum! Love it!
Happy Holidays! ¡Feliz Navidad!
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5 from 17 votes
Ensalada de Nochebuena
Prep Time15 minutes mins
Cook Time1 hour hr
resting time8 hours hrs
Total Time9 hours hrs 15 minutes mins
Servings: 35 cups
Calories: 227kcal
Ingredients
- 2 medium beets
- 1/2 lb Dry Jamaica flowers (1/4 kg)
- 3 cups of sugar divided
- 15 guavas
- 4 apples
- 45 tejocotes
- 1 medium jicama
- 4 oranges
- 4 mandarin oranges
- 4 limas looks like a combo between a lemon and a lime, but is different and the flavor is very sweet and lovely. See photo immediately above
- 1 lb of shelled roasted unsalted peanuts
Instructions
Peel beets put them in a pot, cover with water (approx 1.5 – 2 quarts) and add a cup of sugar, cook them over medium-high heat for approx. 30 minutes or until they are soft.
In a big pot cook the jamaica flowers with 4 liter (approx 4 quarts) of water and 1 1/2 – 2 cups of sugar. Cook over high heat and stir until the sugar is dissolved. Bring to boil and then lower the heat and let it simmer for 10 minutes.
Allow both the beets and jamaica to cool down. Keep them overnight in the fridge.
See Also9 Popsicle Recipes to Make You Feel Like a Kid AgainEasy Triple Chocolate Bark Recipe - An Italian in my KitchenPâtes de fruits, French fruit jellies recipe! Raspberry or passion fruit … naturally gluten-free vegan sweets!Mexican Wedding Cookies - Nut-Free, Gluten Free, Vegan even Chocolate RecipesThe next morning, take the beets out of the water and chop them into small square pieces and put them in a big bowl. Reserve the juice.
Cut guavas in small pieces. Peel and cut in small pieces apples, tejocotes and jicama.
Peel oranges, mandarin oranges and limas, remove the membrane and divide each wedge in half and add to the salad bowl.
Strain the beet juice over the fruit and then carefully strain the jamaica water over the top of the fruits as well.
Finally add the peanuts (they should be peeled completely). Mix everything and let it rest for at least 8 hours before serving.
Nutrition
Nutrition Facts
Ensalada de Nochebuena
Amount per Serving
Calories
227
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Sodium
7
mg
%
Potassium
10
%
Carbohydrates
39
g
13
%
Fiber
5
g
21
%
Sugar
26
g
29
%
Protein
5
g
10
%
Vitamin A
367
IU
7
%
Vitamin C
106
mg
128
%
Calcium
28
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Salads
Cuisine: Mexican
Keyword: Fruit salad for Christmas, How to make ensalada de nochebuena
Author: Silvia Martinez
Notes
Remember that it is recommended to make this salad one day in advance to allow all the flavors to combine.
Refrigerate.
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Silvia Martinez
Silvia started bilingual website Mama Latina Tips in 2009 to connect and share her stories, recipes and culture with readers. Silvia loves dancing, cooking, watching movies, reading, throwing Mexican parties and spending time with family and friends. Silvia is the winner of The Great American Recipe.
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