Sunday, May 27, 2007

Jicama, fruit or veggie?

Jicama, the strange looking vegetable that is sold in the Latin section fruit section in most grocery stores at home rarely gets more than a glance since the appearance makes one think it could be something like a turnip or parsnip. In Mexico the vegetable is routinely featured on salad bars or as part of fruit salad. The plain starchy taste gains a burst of flavor when served with fresh lime & a sprinkle of chili.

This salad recipe is a wonderful warm weather concoction & is a nice change from the standard summer favorites.













Watermelon & Jicama Salad

Ingredients
2 med. jicama (peeled and cut into thin match sticks)
1/2 c. fresh lime juice
1/2 tsp. salt
1 piece watermelon, about 2 lb piece
2 c. fresh pineapple chunks
1/2 c. chopped fresh cilantro leaves
1 jalapeno or serrano pepper, seeds removed & minced very fine
1/4 c. Pine nuts, toasted
lime slices (garnish)

Toss jicama with lime juice and salt. Cover & refrig. 30 mins.
Cut rind off watermelon & discard. Cut melon into 1/4 inch cubes to
equal 4 cups. Remove seeds. Add melon , cilantro,jalapeno or serano to the jicama/lime juice mixture; toss well. Refrigerate & toss with Pine nuts just before serving.

4 comments:

Lauren said...

why is it that in latin america, the common thought is that almost everything is better with lime and chili??

Dee said...

I think the lime acts as a preservative & chili because it sets things on fire!!!

Lori said...

I love to see a little justice done to the lowly jicama. I'm looking forward to trying your recipe. A couple of years ago Ann combined jicama with watermelon chunks, fresh mint leaves & lime juice. I added carmelized almonds for a bit more crunch. I make it regulary in the summer when the mint leaves aren't all used for mojitos!

Ruthy said...

I have never tried jicama in that way. I usually eat it with red bell peppers, red onions, lemon jiuce, salt and pepper. I will have to try the fruit combination with jicama.