Tuesday, August 7, 2012

Recipe Tuesday-Jicama Citrus Salad

For many Jicama, known as the Mexican potato, may be an unknown vegetable with a unique taste.  One of my favorite things about Jicama is its wonderful crunch and ability to soak in any flavor you add to it.  For those of you who have never tried Jicama before, it's a crunchy and juicy tuber and I believe that it's flavor is a cross between an apple (though not as sweet) and a potato (though not as starchy).  It's texture also resembles an Asian pear.
I found my Jicama in the grocery store with a wax covering.  Apparently, Jicama has a very tender skin that can bruise easily and they can dry out quickly so many growers cover them with a coating of food grade paraffin for protection.
To prepare the Jicama first peel the skin being careful to also peel away the fibrous layer just beneath the skin.

 Then thinly slice and them cut into 2-inch strips. Set aside.
Next, prepare the Pineapple.  For many, a fresh Pineapple may seem intimidating to tackle, but if you follow these quick easy steps, I assure you, there is nothing to worry about and you'll never go back to canned Pineapple again!
First, trim off the top.  Next if the Pineapple does not sit level, trim a bit off the bottom too.
Once it is standing steadily upright, begin trimming off the skin from to bottom, around the entire fruit, being careful to catch all the eyes.
Then, slice the Pineapple in 1-inch circles.
Next trim the flesh away from the core.
Then cut the pieces in bite size cubes
and set aside.
Next prepare the segmented oranges.  I always begin by trimming away the top and the bottom so the orange sits level.
Then I trim away the skin, being careful to trim away all the bitter pith.
Then I take the orange in my hand and cut out the segments using the natural lines in the orange as my guide. Cut away the segments from all 3 oranges and set aside.
Next, prepare the dressing.  Unfortunately, this is the only photo I took of the dressing.  Juice one lime and add 3T Olive Oil, 1/4t Cayenne (or less according to taste, I used 1/8t), 1/2t Chili Powder, 1/4t Cumin, 1/4t Salt, 2T Honey, 1 Garlic Clove, minced and 3T Orange Juice. Set aside.
Now it's time to assemble the salad.  Combine the Jicama strips with orange segments .
Then add Pineapple chunks, 
 thinly sliced red onion, 1/2C chopped Cilantro and dressing.
 Toss gently and chill until serving.

Buen Provecho!


  1. Looks good Paula! Love how you cut up the oranges!

    1. Thanks Lois. Just watched a great segment on paring knives on America's Test Kitchen. A great paring knife will make this job so much easier.