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Jicama Salad

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8089 posts
Joined: Dec 14, 2005


Posted to Thread #26341 at 6:37 pm on Jul 13, 2014

Ensalada de Jicama
(Jicama Salad)

From The Border Cookbook by Cheryl and Bill Jamison

1 small jicama (about 1 pound) peeled and diced
cup fresh orange juice
2 Tbs. fresh lime juice
tsp. salt
Barest pinch of ground cloves
2 medium oranges, peeled, membranes removed, and sections sliced in half
8 oz. Cantaloupe, honeydew, or other melon, or fresh pineapple, diced
1 large cucumber, peeled, seeded, and diced
2 teaspoons vegetable oil
to 1 tsp. chile caribe or other dried red chile flakes
Pinch of sugar
2 Tbs. Minced fresh cilantro.

In a large bowl, combine the jicama with the fruit juices and salt. Refrigerate for 30 to 60 minutes

Add the remaining ingredients except for the cilantro, to the jicama and juices and toss well. The salad can be refrigerated for several hours, if you wish, before serving. Stir in the cilantro before serving.

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