beet salad
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5 from 3 votes

Ensalada de Nochebuena

Prep Time15 mins
Cook Time1 hr
resting time8 hrs
Total Time9 hrs 15 mins
Course: Salads
Cuisine: Mexican
Keyword: Fruit salad for Christmas, How to make ensalada de nochebuena
Servings: 35 cups
Author: Silvia


  • 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


  • 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 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.


Remember that it is recommended to make this salad one day in advance to allow all the flavors to combine.