Jicama Fruit Salad Recipes

SWEET AND CRUNCHY JICAMA SALAD

Provided by Giada De Laurentiis

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

Sweet and Crunchy Jicama Salad image

Steps:

In a large bowl, whisk together the lemon juice, olive oil, parsley, honey and salt. Add the jicama, carrots, apple and sesame seeds. Toss well to coat everything in the dressing. Let the salad sit for 30 minutes at room temperature to allow the flavors to combine and the vegetables to soften slightly.

Ingredients

3 tablespoons fresh lemon juice
3 tablespoons olive oil
2 tablespoons chopped fresh Italian parsley
1 tablespoon honey, such as wildflower
1 teaspoon kosher salt
1 large jicama (1 to 1 1/2 pounds), peeled and cut into thin matchsticks
1 large carrot, peeled and cut into thin matchsticks
1 Honeycrisp apple, cut into thin matchsticks
1/4 cup toasted sesame seeds

JICAMA FRUIT SALAD

Jicama -The root's exterior is yellow and papery, while its inside is creamy white with a crisp texture that resembles raw potato or pear. The flavor is sweet and starchy, reminiscent of some apples or raw green beans, and it is usually eaten raw, sometimes with salt, lemon, or lime juice and chili powder. Jicama's unique flavor...

Provided by Carol White

Categories Fruit Salads

Time 15m

Number Of Ingredients 13

Jicama Fruit Salad image

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.

Ingredients

INGREDIENTS FOR DRESSING
2 Tbsp fresh squeeze lime juice (about 1/2 lime)
1 tsp honey
2 tsp olive oil
1 tsp finely chopped fresh parsley
1/2 tsp mrs dash herb & garlic seasoning
INGREDIENTS FOR SALAD
1 c jicama strips (1/2 of medium size jicama)
1 c fresh sliced strawberries
3/4 c fresh sliced pineapple
1/4 c fresh chopped scallions
1 Tbsp finely chopped fresh mint
2 c baby spring salad mix

JICAMA AND TROPICAL FRUIT SALAD

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

Jicama and Tropical Fruit Salad image

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

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

JICAMA FRUIT SALAD

This jicama fruit salad is also known as "pico de gallo" in Mexico. Not to be confused with the other pico de gallo, which is a savory salsa. This salad is very refreshing and very forgiving. Any fruits can be added but the original vegetable in this salad is always jicama.

Provided by Yoly

Categories Salad Fruit Salad Recipes Orange Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 6

Jicama Fruit Salad image

Steps:

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

Nutrition Facts : Calories 111.2 calories, Carbohydrate 28.6 g, Fat 0.4 g, Fiber 8.2 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 456.4 mg, Sugar 15 g

Ingredients

1 pound jicama, peeled and diced
2 small mangos, peeled and cut into small chunks
1 orange, sectioned and diced
1 small cucumber - peeled, sliced, cut into thirds
2 limes, juiced
1 ½ tablespoons chili-lime seasoning (such as Tajin®)

JICAMA AND TROPICAL FRUIT SALAD

Provided by Food Network

Categories side-dish

Yield 6 servings

Number Of Ingredients 8

Jicama and Tropical Fruit Salad image

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.

Ingredients

2 oranges
2 mangoes, peeled and diced
1 pineapple, peeled and diced
1 small jicama, peeled and diced
1/4 cup lime juice
1 tablespoon sugar
2 tablespoons chopped fresh cilantro
1 cup fresh grated coconut or dried, unsweetened shredded coconut

JICAMA SALAD WITH LIME VINAIGRETTE AND MINT CREAM

The chef Eric Werner, who moved from Brooklyn to the Yucatán Peninsula, in Mexico, in 2009, and opened Hartwood in Tulum, puts in long hours on the road every week chasing down local produce at remote markets and farms. He might not know what he'll do with it once back in the kitchen, he has the knack for turning a jumble of tropical fruits and vegetables into an American-style composed salad or a rustic but elegant side dish. Jicama is native to Central America, and readily available in the United States, but most home cooks haven't embraced it yet. This salad should change that. It's sliced into refreshing, crunchy slices, then lavished with flavors like mint and lime that are cool, tart and sweet. If you're not putting the salad together immediately, keep the sliced jicama in the refrigerator, covered with cold water and a squeeze of lemon juice. It will last for at least a day. Pat dry before using.

Provided by Julia Moskin

Categories dinner, lunch, salads and dressings

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 17

Jicama Salad With Lime Vinaigrette and Mint Cream image

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.

Nutrition Facts : @context http, Calories 507, UnsaturatedFat 29 grams, Carbohydrate 38 grams, Fat 38 grams, Fiber 16 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 416 milligrams, Sugar 14 grams, TransFat 0 grams

Ingredients

2 medium-size jicama (about the size of a baking potato)
2 large navel oranges
1/2 cup pepitas (pumpkin seeds), lightly toasted in a skillet or oven
1/2 cup sunflower seeds, lightly toasted in a skillet or oven
1 cup fresh mint leaves
1 tablespoon lime juice
3 tablespoons extra-virgin olive oil
1/2 teaspoon salt, more to taste
2 teaspoons honey
Diced watermelon, or pomegranate seeds and pomegranate molasses to garnish, optional
3 tablespoons pepitas, lightly toasted
1 cup mint leaves
1/2 cup olive oil
1 tablespoon honey
1/2 teaspoon lime juice
1/3 cup sour cream
1/2 teaspoon salt

MEXICAN JICAMA FRUIT SALAD

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

Mexican Jicama Fruit Salad image

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.

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

SUMMER CUCUMBER JICAMA SALAD

This is a really great cucumber salad that's light and flavorful and makes a great starter! Tastes fine as it is, but can be salted and peppered to taste, if desired. Just remember to add all ingredients and mix before adding in the tomatoes, as they are extremely delicate and do not withstand stirring very well once they are cut.

Provided by jerecar

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 5

Summer Cucumber Jicama Salad image

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.

Nutrition Facts : Calories 46.2 calories, Carbohydrate 10.9 g, Fat 0.4 g, Fiber 3.5 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 10.9 mg, Sugar 2.1 g

Ingredients

1 large cucumber
¼ jicama, peeled and cut into matchsticks
1 lemon, zested
½ lemon, juiced
12 ounces white cherry tomatoes, quartered

JICAMA CITRUS SALAD

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

Jicama Citrus Salad image

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

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

More about "jicama fruit salad recipes"

JICAMA SALAD WITH CILANTRO-LIME DRESSING - JESSICA GAVIN

Web Jun 28, 2021 Reserve 2 cups for the salad. In a large bowl, add the jicama, cucumbers, bell peppers, red onion, and mango. In a medium …
From jessicagavin.com
4.9/5 (16)
Total Time 30 mins
Category Salad
Calories 103 per serving

Using a sharp knife, remove the top and bottom end. Starting from top to bottom, run the knife under the skin, keeping as much flesh intact as possible. Continue to turn and peel until the skin is removed. Flip to the other side to remove the remaining peel.
Place the jicama with the widest cut-side down on the cutting board. Cut down lengthwise into 1/4-inch thick pieces. Stack a few pieces and cut them into 1/4-inch strips. Cut into about 2-inch long pieces. Reserve 2 cups for the salad.

Jicama Fruit Salad Recipes

SWEET AND CRUNCHY JICAMA SALAD

JICAMA FRUIT SALAD

JICAMA AND TROPICAL FRUIT SALAD

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.

JICAMA FRUIT SALAD

This jicama fruit salad is also known as "pico de gallo" in Mexico. Not to be confused with the other pico de gallo, which is a savory salsa. This salad is very refreshing and very forgiving. Any fruits can be added but the original vegetable in this salad is always jicama.

JICAMA AND TROPICAL FRUIT SALAD

JICAMA SALAD WITH LIME VINAIGRETTE AND MINT CREAM

MEXICAN JICAMA FRUIT SALAD

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.

SUMMER CUCUMBER JICAMA SALAD

JICAMA CITRUS SALAD

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