Florida Grapefruit And Jicama Vietnamese Salad Recipes

JICAMA AND TROPICAL FRUIT SALAD

Steps:

• Toss jicama, mango, pineapple, kiwis, lime juice, mint, honey, and lime zest together in a bowl. Chill, covered, for at least 2 hours before serving.

PINK GRAPEFRUIT AND JICAMA SALAD

Steps:

• Peel the grapefruits and remove the individual segments (supreme) with a sharp knife. Place the tip of the knife between the fruit segment and the membranes that separate it from the next segment and cut inward on both sides to remove. Place the fruit into a bowl and save the pulpy membrane, which is full of juice, for the dressing.
• Peel and julienne the jicama tossing it into the same bowl as the fruit. Discard the pulp and add the mustard to the juice. Whisk in the honey and the jalapeno and slowly whisk in the olive oil.
• Toss the grapefruit and jicama with half of the dressing. Make a neat pile of greens on a dish and top with some of the salad. Drizzle some dressing around the plate, grind some pepper on top, sprinkle with sesame seeds.

PINK GRAPEFRUIT AND JICAMA SALAD

Steps:

• Peel the grapefruits and remove the individual segments (supreme) with a sharp knife. Place the tip of the knife between the fruit segment and the membranes that separate it from the next segment and cut inward on both sides to remove. Place the fruit into a bowl and save the pulpy membrane, which is full of juice, for the dressing.
• Peel and julienne the jicama tossing it into the same bowl as the fruit. Discard the pulp and add the mustard to the juice. Whisk in the honey and the jalapeno and slowly whisk in the olive oil.
• Toss the grapefruit and jicama with half of the dressing. Make a neat pile of greens on a dish and top with some of the salad. Drizzle some dressing around the plate, grind some pepper on top, sprinkle with sesame seeds.

GRAPEFRUIT AND JíCAMA SALAD

Steps:

• Place cabbage in a bowl and cover with salted water. Set aside. Combine soy sauce, vinegar, sugar, garlic, chile, and lime juice. Add more lime juice to taste.
• In a large bowl, combine jicama, carrot, and oil. Drain cabbage and crush it a bit between your hands. Toss cabbage with jicama mixture, then with soy dressing. Add salt and pepper to taste. Divide among 4 plates and top with with mint, nuts, and grapefruit. Serve.

FENNEL-JICAMA SALAD

Steps:

• In a large bowl, combine the jicama, fennel, apple, pear and onion. In a small bowl, whisk the oil, vinegar, sugar, lemon juice and salt. Pour over salad and toss to coat. Sprinkle with cherries and mint. Refrigerate until serving.

JICAMA GRAPEFRUIT SALAD

Steps:

• Rinse jicama. Cut off and discard skin and any tough fibers. Cut jicama into matchstick-size sticks 2 to 3 inches long.
• Rinse onion slices with cool water and drain.
• With a knife, cut off and discard grapefruit peel and membrane. Over a wide serving bowl, cut between inner grapefruit membranes and lift out fruit segments.
• Put fruit in bowl. Squeeze remaining membrane over bowl to collect juice.
• Drain grapefruit segments; save 1/2 cup juice and keep the rest to drink.
• Combine the 1/2 cup juice with vinegar, basil, garlic, and 1/4 teaspoon salt; return to grapefruit. Add jicama, radishes, and onion and mix.
• Peel, pit, and thinly slice avocado onto jicama salad. Gently mix and add salt and pepper to taste.

JICAMA FRUIT SALAD

Steps:

• Combine jicama, mangos, orange, and cucumber in a bowl. Add lime juice and sprinkle with chili-lime seasoning. Toss to coat.

MEXICAN JICAMA FRUIT SALAD

Steps:

• Peel jicama and pears. Core pears if using fresh or drain & pat dry with paper towels if using canned.
• Cut into julienne strips. Cut grapes in half. Place jicama, pears and grapes in medium serving bowl.
• Sprinkle with lemon juice. Stir gently.
• Add Splenda, fat free half & half and cinnamon. Gently stir until well blended. Cover and chill 1 to 4 hours( I stir once during the chilling).
• Before serving, stir. You may serve in individual bowls or drain the sweet dressing from the jicama/fruit and serve on plates with lettuce leafs for the base. Jicama is juicy, full of water and also crunchy so there will be dressing to eat with a spoon.

FLORIDA GRAPEFRUIT AND JICAMA VIETNAMESE SALAD

Steps:

• Thinly slice jicama and stack slices. Cut into 2 inch (5 cm) matchstick size strips and place in a large bowl. Add cabbage, Florida grapefruit segments, carrot and cucumber. In a small bowl, whisk together Florida grapefruit juice, soy sauce, vinegar, garlic, honey and chili sauce. Pour over salad and toss to coat. Let stand 10 minutes before serving for flavours to develop. Makes 8 servings. www.newscanada.com