Ensalada de Frutas is a delicious and creamy fruit salad that is easy to make.
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My son loves fresas con crema, but strawberries aren’t always in season. That’s where this dessert salad comes in.
You can use virtually any combination of fruit. It’s the cream sauce that takes this recipe over the top.
I like to make a little extra for my morning coffee, pancakes, or waffles.
With only a few simple ingredients, it’s sure to impress big crowds!
Table of Contents
Ingredients
- Strawberries
- Grapes
- Kiwi
- Canned peaches
- Cherries
- Vanilla extract
- Sweetened Condensed Milk
- Sour Cream
Additionally, you’ll need a bowl large enough to mix the salad ingredients together. Don’t forget a whisk or spoon to mix the dressing ingredients.
Swap out sour cream for crema mexicana, plain greek yogurt, creme fraiche, or heavy cream.
Alternatively, you can make a cream cheese mixture. You’ll need to whisk the cream cheese well to make it smooth, or use a hand mixer.
Instructions
We are using cherries. Remove the pits, if using.
Begin by cutting the fruits into small pieces so that they are easier to mix and distribute throughout the salad.
Heavier fruits like apples and bananas should be cut into small chunks. Lighter, small fruits like blueberries can remain whole.
This will ensure that all the flavors of your creamy fruit salad blend together.
- Whisk the sour cream, condensed milk, a teaspoon vanilla extract, and the syrup from the can of fruit in a large bowl.
- Mix everything thoroughly.
- Pour the creamy mixture all over the fruit.
The good thing about this simple fruit salad is that it’s a great recipe to make when you have little time.
However, if you want to allow the flavors to develop a little, cover the bowl with plastic wrap and place in the fridge for an hour.
I highly recommend using a mix of fresh fruit that are in season and easily available at the grocery store.
Party Time!
To make it for a party or special occasion, cover the large mixing bowl with plastic wrap and refrigerate.
This will allow the flavors to really come together. It can also be refrigerated in an airtight container for up to 3 days.
When you’re ready to serve it, take it out of the fridge and enjoy!
For an added crunch and flavor, consider toasting some nuts, toasted coconut flakes, or granola. Any of these, or a combination, will give it some extra crispiness.
Another great addition are mini marshmallows.
Don’t have time to make the cream sauce? Consider using cool whip.
Storing Instructions:
Place leftover fruit salad in an airtight container. Store in the fridge for up to 3 days. It tastes better the next day.
Frequently Asked Questions
Pomegranate has 24 grams of sugar in 1 cup. Mango is also high in sugar with 23 grams of sugar in 1 cup.
Drizzle with fresh lemon juice or pineapple juice to prevent the fruit from turning brown. Or, mix them with fruit high in acidic juices like oranges, grapefruit, or pineapple.
Cantaloupe, watermelon, mangoes, pineapple, and honeydew. Store in the fridge for up to 5 days in an airtight container.
More Mexican Fruit Recipes:
Serve the Ensalada de Frutas in a small serving bowl. Drizzle with more of the sweet creamy dressing, if desired.
The entire family will love this impressive dessert. It’s a versatile recipe that’s the perfect sweet treat and ideal for summer picnics.
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Ensalada de Frutas
Ingredients
- 1 cup strawberries
- 1 cup grapes
- 1 cup kiwi
- 1 cup cherries (pits removed)
- 1 can canned peaches (15 ounces)
- 1 cup sour cream
- 14 ounces sweetened condensed milk (or 1 can)
- 1 teaspoon vanilla extract
Instructions
- Dice and chop all the fruit.
- Place it all in a fruit.
- In a smaller bowl, mix the sour cream, sweetened condensed milk, and vanilla.
- Pour all the sauce over the fruit.
- Mix well.
- You can serve immediately, or cover and store in the fridge until ready to serve.
Notes
Nutrition
Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.
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