Mexican Jicama Fruit Salad Recipes

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

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

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 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

MEXICAN JICAMA SALAD

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

Mexican Jicama Salad image

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

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

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Peel the jicama using a paring knife or by pulling the skins off and placing the knife on the top part of the jicama and pulling down the skins. Remove any excess skin with a potato peeler. Dice the jicama into small bite sizes, place in a large bowl, and squeeze half of the lime juice over it to prevent browning and add flavor. Set aside.
Peel mandarins with your hands, separate into segments. To remove the seeds, cut along the edge of the side column of the segment, as shown in the picture. Once you cut it, the seeds will come out easily. Place all your deseeded mandarin segments in the bowl with the rest of the fruit.
Now, in a smaller bowl, mix orange juice, grapefruit juice, the rest of the lime juice, ground pepper, cilantro, and salt. Mix well and pour over fruit. Gently stir everything. You can refrigerate this salad for a couple of hours to allow the flavors to blend, or you can eat it immediately.

Mexican Jicama Fruit Salad Recipes

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.

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.

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 CITRUS SALAD

MEXICAN JICAMA SALAD

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.

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