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
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.