Jicama And Tropical Fruit Salad Recipes

Steps:

• 1. NUTRITION ESTIMATE - for Jicama Per 1/4 pound: 43 Calories; 0g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 4mg Sodium; 10g Carb; 5.5g Fiber; 2g Sugar; 1g Protein;
• 2. Prepare dressing - in a small bowl, combine lime juice, honey, olive oil, parsley and herb & garlic seasoning. Blend all ingredients well.
• 3. Prepare salad - cut jicama in half, then remove skin. Slice jicama into ½" slices; then into thin strips. In medium bowl add jicama strips, slice strawberries, pineapple, scallions, and mint. Then add dressing over fruit and blend well. To enhance flavor of the fruit, you can season with a little salt to taste.
• 4. To serve - place a cup of spring salad mix blend in each bowl, then top salad mix with fruit salad.

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.

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.

Steps:

• Combine jicama, mangos, orange, and cucumber in a bowl. Add lime juice and sprinkle with chili-lime seasoning. Toss to coat.

Steps:

• Using a knife or peeler, peel jicama. Cut off rounded edges to shape jicama into a solid square or rectangle. Slice 1/4 inch thick, then cut slices into 2-inch squares. Set aside in a bowl.
• Peel oranges with a knife and cut into segments, removing as much white pith as possible. Add to jicama (reserving a few segments for garnish) and refrigerate. This can be done up to 4 hours ahead.
• Make the mint cream: In a blender, combine pepitas, mint, oil, honey and lime juice. Blend at high speed until smooth. While blending, slowly add 1/2 cup cold water and blend until emulsified. Blend in sour cream and salt. Strain to remove any solids.
• When ready to serve, add pepitas, sunflower seeds and mint leaves to bowl (reserving a few leaves for garnish) with jicama and oranges. Whisk together lime juice, oil, salt and honey, then pour over salad and toss gently. Taste for salt and other seasonings, adding more as needed.
• Spoon 2 or 3 tablespoons of mint cream on each plate or bowl and swirl to cover bottom. Gently spoon salad mixture on top. Garnish with reserved orange segments and mint leaves, plus watermelon or pomegranate seeds and molasses, if using. Serve immediately.