Jicama And Fruit Antojito Recipes

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JICAMA CITRUS SALAD



Jicama Citrus Salad image

Never tried jicama? It is a crunchy Mexican turnip, and I love to use it in this super easy salad. The jicama is ideal alongside the vibrant flavors of the tangerines and shallots. Between the sweet and sour flavors in this salad and its crunchy texture, it's all delish if you ask me. -Crystal Jo Bruns, Iliff, Colorado

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 7

8 tangerines, peeled, quartered and sliced
1 pound medium jicama, peeled and cubed
2 shallots, thinly sliced
2 tablespoons lemon or lime juice
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Combine all ingredients; refrigerate until serving.

Nutrition Facts : Calories 76 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 123mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic Exchanges

MEXICAN JICAMA FRUIT SALAD



Mexican Jicama Fruit Salad image

My husband is on a strict diet, no sugar, no fat, no red meat. This was developed for taste, crunch and eye appeal. I have used canned pears when fresh were not available. This is an original recipe. Quick to fix and satisfying.

Provided by Montana Heart Song

Categories     Berries

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb jicama
2 fresh pears or 6 ounces pear halves in natural juice
20 -25 seedless grapes
1 tablespoon lemon juice
2 (1 g) packets Splenda sugar substitute
1/4 cup fat-free half-and-half
1/2 teaspoon cinnamon

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.

JICAMA FRUIT SALAD



Jicama Fruit Salad image

This jicama fruit salad is also known as "pico de gallo" in Mexico. Not to be confused with the other pico de gallo, which is a savory salsa. This salad is very refreshing and very forgiving. Any fruits can be added but the original vegetable in this salad is always jicama.

Provided by Yoly

Categories     Salad     Fruit Salad Recipes     Orange Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 6

1 pound jicama, peeled and diced
2 small mangos, peeled and cut into small chunks
1 orange, sectioned and diced
1 small cucumber - peeled, sliced, cut into thirds
2 limes, juiced
1 ½ tablespoons chili-lime seasoning (such as Tajin®)

Steps:

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

Nutrition Facts : Calories 111.2 calories, Carbohydrate 28.6 g, Fat 0.4 g, Fiber 8.2 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 456.4 mg, Sugar 15 g

JICAMA AND PINEAPPLE GUACAMOLE



Jicama and Pineapple Guacamole image

If you're a fan of chunky pineapple guacamole, then this combo is for you. Crunchy diced jicama and juicy fruit chunks combine for an out-of-this-world texture. For extra flavor, toss the pineapple on the grill for a few minutes before chopping. -Taste of Home Test Kitchen

Provided by Taste of Home

Yield 6 servings.

Number Of Ingredients 5

3 medium ripe avocado, peeled and cubed
2 to 3 tablespoons fresh lime juice
1/2 to 1 teaspoon kosher salt
1/2 cup unsweetened pineapple chunks
1/2 cup cubed peeled jicama

Steps:

  • In a bowl, mash avocados until almost smooth. Stir in lime juice and ½ teaspoon salt. Let stand 10 minutes to allow flavors to blend. Adjust seasoning with additional lime juice and salt if desired. Top with pineapple and jicama.

Nutrition Facts : Calories 131 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 166mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges

CUCUMBER, JICAMA, AND FRUIT SALAD



Cucumber, Jicama, and Fruit Salad image

The spicy sweetness of this Mexican salad is super-refreshing and delicious as long as you have ripe fruit; vary the ingredients depending on what you find. Really, any fruit is suitable, from oranges and apples to pineapples and papayas; peaches and melons are wonderful summer options.

Yield makes 4 servings

Number Of Ingredients 7

1 medium jicama (less than a pound), peeled and cut into 1/2-inch cubes
1 cucumber, peeled, seeded (page 170), and diced
1/2 cup fresh lime juice
Salt to taste
2 cups fresh fruit in bite-sized pieces, peeled and seeded if necessary
Cayenne or pure chile powder, like ancho or New Mexico, to taste (the dish should be at least slightly hot)
Chopped fresh cilantro leaves for garnish

Steps:

  • Toss the jicama and cucumber with the lime juice and salt in a nonreactive bowl and let it sit for at least 30 minutes. Meanwhile, prepare the fruit.
  • When ready to serve, toss in the fruit and cayenne. Taste and adjust the seasoning, then garnish and serve.
  • To use this salad as a sauce for grilled or broiled fish, chicken, or pork, similar to Xec (page 615), omit the jicama and add 1 tablespoon extra virgin olive oil.

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