Sangria de Ensalada Salvadoreña
A refreshing twist on the traditional Salvadoran ensalada, this Sangria de Ensalada blends fresh pineapple, mango, apples, and cashew fruit with white wine, passionfruit juice, and triple sec. Chilled with fruit and optional romaine for texture, it’s a tropical, fruit-forward party punch with bold flavor and flair.
Equipment
Ingredients
- 4 cups cold water, divided
- 1 cup fresh pineapple, finely chopped (divided)
- 1 fresh marañon, cashew apple, chopped
- 1 pinch salt
- ¾ cup sugar, adjust to taste
- 1 cup pineapple juice
- 1 cup passionfruit juice
- 1 750 ml bottle Sauvignon Blanc (or other dry white wine)
- ¼ cup triple sec or orange liqueur
- ½ mango, peeled and finely chopped
- ½ red apple, like Gala or Honeycrisp, finely chopped
- ½ Granny Smith apple, finely chopped
- Optional: Finely chopped romaine lettuce, for traditional texture
- Ice, for serving
- Mint, for garnish (optional)
Instructions
- Add half of the chopped pineapple, the marañón, sugar, salt, and 2 cups of the cold water to a blender. Blend until smooth.
- Pour the mixture into a large pitcher or punch bowl. Add the remaining 2 cups of water and stir in the pineapple juice, passionfruit juice, white wine, and triple sec. Mix well to combine.
- Add in the remaining pineapple, chopped mango, and both apples. Stir again.
- Cover and refrigerate for 1–2 hours to let the flavors infuse. The longer it chills, the better it tastes.
- If using, stir in finely chopped romaine right before serving for a traditional Salvadoran twist.
- Serve over ice in wine glasses, making sure each glass gets a generous spoonful of fruit.
- Garnish with fresh mint if you’d like, and feel free to add a spoon for scooping up all that delicious fruit as you sip. Cheers!
Notes
- Use very ripe fruit for the best sweetness and flavor. Overripe pineapple and mango especially help balance the acidity of the wine and juices.
- Chill all your ingredients before mixing — cold juice, wine, and chopped fruit help speed up the infusing process and reduce the need for extra ice (which can dilute the flavor).
- Don’t skip the chill time — letting the sangria rest for at least 1 hour helps the fruit infuse the wine and juices with flavor and fragrance.
- Add lettuce just before serving to maintain its signature crunchy texture and avoid wilting. This optional step gives a nod to the traditional Salvadoran refresco it’s inspired by.
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