Ensalada De Manzana (Mexican Apple Salad)

Ingredients

• 1 cup pecans (chopped into small pieces)
• 14 oz can sweetened condensed milk
• 2 cans (7.6 oz) media crema or heavy cream (equivalent amount)
• ⅓ cup of the pineapple juice from the can
• 2 green apples (cut into small cubes)
• 2 red apples (cut into small cubes)
• 1 20 oz can pineapple chunks
• ½ cup dried raisins or cranberries

Steps

1. 1

   Toast the pecans in a skillet over medium heat until browned (one shade darker than they originally were) and fragrant, about 2 to 5 minutes.

2. 2

   In a large bowl, add the crema, condensed milk and pineapple juice. Whisk until all ingredients are incorporated.

3. 3

   Cut the apples in ½ in cubes and add to the milk mixtures as you cut them one at the time. This will prevent the apple from turning brown.

4. 4

   Add the remaining ingredients and mix gently with a spatula.

5. 5

   Reserve in refrigerator and chill for 1 hour or overnight.