Mexican Jicama Fruit Salad Recipes

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JICAMA AND TROPICAL FRUIT SALAD



Jicama and Tropical Fruit Salad image

Jicama [HEE-kah-mah], also called a Mexican turnip or Mexican potato, is a starchy root vegetable you can eat raw. It soaks up the flavor of the fruits in this salad and still keeps its crunch.

Provided by Juliana Hale

Categories     Salad     Fruit Salad Recipes

Time 2h15m

Yield 8

Number Of Ingredients 8

2 cups thinly sliced jicama
1 cup roughly chopped mango
1 cup roughly chopped pineapple
4 kiwis - peeled, sliced, and quartered
3 tablespoons freshly squeezed lime juice
3 tablespoons chopped fresh mint leaves
2 teaspoons honey
1 teaspoon lime zest

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.

Nutrition Facts : Calories 65.1 calories, Carbohydrate 16.4 g, Fat 0.3 g, Fiber 3.3 g, Protein 0.9 g, Sodium 3.1 mg, Sugar 10.6 g

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

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 SALAD



Jicama Salad image

Provided by Bobby Flay

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

1 large jicama, julienned
2 large carrots, julienne
1 cup red onion, finely sliced
1/2 red pepper, julienned
1/2 yellow pepper, julienned
1 tomato, julienned
1/4 cup fresh lime juice
1/4 cup red wine vinegar
1 teaspoon honey
2 tablespoons olive oil
Pinch of cayenne
Salt and freshly ground pepper
2 tablespoons chopped cilantro

Steps:

  • Combine jicama, carrots, red onion, both peppers, tomato in a medium bowl. Whisk together the lime juice, vinegar, honey, olive oil and cayenne and season with salt and pepper to taste. Add the cilantro and let sit for 30 minutes.

JICAMA AND TROPICAL FRUIT SALAD



Jicama and Tropical Fruit Salad image

Provided by Food Network

Categories     side-dish

Yield 6 servings

Number Of Ingredients 8

2 oranges
2 mangoes, peeled and diced
1 pineapple, peeled and diced
1 small jicama, peeled and diced
1/4 cup lime juice
1 tablespoon sugar
2 tablespoons chopped fresh cilantro
1 cup fresh grated coconut or dried, unsweetened shredded coconut

Steps:

  • Slice ends off oranges and stand upright. Cut away the skin and membrane, exposing fruit. Cut between the membranes to remove the sections and place in a large bowl. Remove and discard any seeds. Add mangoes, pineapple, jicama, lime juice, sugar, cilantro and coconut to bowl and stir to combine.
  • To serve salad, place lettuce leaves on individual chilled plates or a serving platter, and spoon fruit on top.

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

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.

FRUITED JICAMA SALAD



Fruited Jicama Salad image

Tossed with poppy seed dressing, this quick combo complements many main dishes.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 10

2 tablespoons fresh lime juice
1 tablespoon honey
2 teaspoons water
1/2 teaspoon poppy seed
1/2 teaspoon grated orange peel
1 cup peeled jicama strips (1 1/2 x 1/4 x 1/4 inch)
1 seedless orange, peeled, sectioned
1 medium apple, unpeeled, thinly sliced
1 can (8 oz) pineapple chunks in juice, drained
Lettuce leaves, if desired

Steps:

  • In small jar with tight-fitting lid, shake dressing ingredients. Set aside.
  • In medium bowl, mix all salad ingredients except lettuce. Pour dressing over salad; toss lightly to coat. Cover and refrigerate until serving time.
  • Serve on lettuce-lined salad plates.

Nutrition Facts : Calories 100, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 4 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 18 g, TransFat 0 g

JICAMA LIME TROPICAL FRUIT SALAD



Jicama Lime Tropical Fruit Salad image

A delightfully, tropical fruit salad made with crispy sweet jicama, star fruit, kiwi and mango.

Provided by Brooke Lark

Categories     Side Dish

Time 10m

Yield 4

Number Of Ingredients 7

Juice of 2 limes
3 tablespoons honey
1 teaspoon cilantro, finely chopped
1 cup jicama, cubed
2 star fruit, sliced
2 kiwi, sliced
1 mango, cubed

Steps:

  • In a small bowl, whisk together lime juice, honey, and cilantro.
  • In a medium bowl stir together the jicama, star fruit, kiwi, and mango. Drizzle with honey-lime dressing. Serve immediately.

Nutrition Facts : ServingSize 1 Serving

JíCAMA-MELON SALAD



Jícama-Melon Salad image

Provided by Tom Gilliland

Categories     Citrus     Fruit     Herb     Freeze/Chill     No-Cook     Cinco de Mayo     Chill

Yield Makes 6 servings

Number Of Ingredients 8

1 large jícama, peeled and cut into 1/4-inch-wide strips
3 navel oranges, peeled and sectioned with pulp and membrane removed
1 large cantaloupe or honeydew melon, peeled, seeded, and cut into bite-size chunks
1/2 cup pomegranate seeds
1 cup fresh lime juice
2 sprigs cilantro, chopped
1 teaspoon sea salt
1/2 teaspoon chili powder (optional)

Steps:

  • In a nonreactive bowl, combine jícama and fruit. Toss with lime juice, cilantro, and salt. Refrigerate about 1 hour to allow flavors to meld. Toss with chili powder before serving.

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