Mexican Jicama Fruit Salad Recipes

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

Ingredients

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

MORELIA-STYLE FRUIT SALAD

Morelia-Style Fruit Salad image

Morelia-Style Fruit Salad recipe from Pati's Mexican Table Season 3, Episode 5 "Family Fiesta"

Provided by Pati Jinich

Categories Antojos

Time 25m

Number Of Ingredients 9

Ingredients

2 cups peeled and diced ripe mango
2 cups peeled and diced pineapple
2 cups peeled and diced jícama
3 cups freshly squeezed orange juice
6 tablespoons freshly squeezed lime juice
6 tablespoons finely chopped white onion
3/4 cup finely crumbled queso Cotija (or substitute queso fresco, mild feta, dried ricotta or Romano cheese)
To taste kosher or coarse sea salt
To taste dried ground piquín chile (or Mexican dried ground chile)

Steps:

In a cup, add a layer of mango, pineapple, jícama, a tablespoon of onion, a tablespoon of queso; then another layer of mango, pineapple, jícama, and another tablespoon of queso. Pour in 1/2 cup orange juice, a tablespoon of lime juice, and sprinkle salt and ground chile to taste. Repeat to make 6 individual cups.
Mix all the ingredients in a large mixing bowl to your taste!

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

Ingredients

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

Ingredients

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.

MEXICAN JICAMA SALAD

Mexican Jicama Salad image

I couldn't say if this is authentic Mexican or not, but it's tasty, crisp and fresh. Basic idea came from a web site I was on about mexican cooking. Pull out your mandolin slicer or food processor to make quick work of the chopping.

Provided by magpie diner

Categories Mexican

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 large jicama, peeled
2 large beets, trimmed and peeled
2 large carrots, peeled and cut into 3-inch lengths
1 (284 ml) can mandarin orange segments (believe that's about a 10 oz tin)
2 limes
3 tablespoons olive oil
2 tablespoons fresh cilantro, finely chopped
salt
pepper
1/4 cup unsalted peanuts, coarsely chopped

Steps:

Julienne the jicama, beets, and carrots. Mix together in a large bowl.
Drain the mandarin oranges, reserving liquid. Add the orange segments to the jicama mixture.
Remove the zest of 1 lime and set aside. Juice the limes, which should yield about 3 tablespoons Whisk up the lime juice and the zest with 1/4 cup of the mandarin orange liquid. While whisking, drizzle in the oil to make smooth vinaigrette. You could get away with a little less oil here if that's a concern. Check the flavour of the vinaigrette; if it's too sour for your tastes, add a little honey or agave nectar to take the lime edge off.
Pour the vinaigrette over jicama mixture. Add in the cilantro and toss to coat. Season to taste with salt and pepper.
Transfer the salad to a platter or serving bowl and sprinkle with the peanuts.

Nutrition Facts : Calories 325.8, Fat 15.8, SaturatedFat 2.3, Sodium 59.4, Carbohydrate 45.8, Fiber 18.7, Sugar 15.9, Protein 5

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