Honeydew Jicama And Cucumber Sangria Recipes

CUCUMBER JICAMA GIMLET SALSA

Steps:

• Place the jicama in a food processor and pulse until finely chopped. Remove to a medium bowl. Stir in the cucumber, onion, pepper, gin, oil, sugar, lime juice and zest. Season with salt and pepper. Refrigerate until chilled, at least 1 hour or overnight. Serve with tortilla chips.
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SLIGHTLY PICKLED HONEYDEW WITH HERBS

Steps:

• Cut the honeydew into half. Save half for another use. Remove the rind. Cut into 3 wedges and then slice across to make 1/2-inch-thick triangles. You should have about 6 cups. Put the fruit in a resealable plastic bag.
• Put the vinegar, sugar and chiles in a small saucepan. Bring to a boil, stirring occasionally, and boil for about 30 seconds. Transfer to a small bowl and stir in 1 cup of ice. When the mixture is tepid, pour it over the melon, and seal, pressing out the air. Lay the bag flat in a shallow dish and chill for at least 4 hours and up to overnight, flipping the bag after about 2 hours.
• Remove the melon from the brine, shake off excess liquid, and place on a platter. Sprinkle some peanuts and herbs over the top, if using, and serve.

DELICIOUS CUCUMBER SANGRIA RECIPE - (4.5/5)

Steps:

• Cut the melon in half; remove and discard seeds and rind. Cut melon into thin slices. In a large pitcher combine melon, cucumber, lime slices, and the 12 mint leaves. In a small bowl stir together lime juice and honey until combined; pour over melon mixture. Add wine, stirring gently. Cover and chill for at least 2 hours. To serve, stir in carbonated water. Ladle or pour into glasses. If desired, garnish with additional mint.

SUMMER CUCUMBER JICAMA SALAD

Steps:

• Peel cucumber, alternating rows so that thin green strips of peel are left. Slice cucumber into thin rounds.
• Stir cucumber, jicama, lemon zest, and lemon juice together in a bowl until salad is evenly mixed. Gently fold tomatoes into salad.