Mexican Watermelon Jicama Appetizer Recipes

Steps:

• Combine the watermelon and jicama in a large bowl. Add the lime zest. Stir in the jalapeno, chives, scallion, cilantro and basil. Mix well.
• In a separate small bowl, whisk the lime juice, lemon juice and olive oil until blended. Season to taste with salt and pepper and drizzle over the watermelon-jicama mixture. Toss in the Cotija cheese. Check the seasoning and add more salt and pepper if needed.
• Serve immediately or cover and refrigerate up to 2 hours.

Steps:

• Whisk together juices, honey, pepper and salt in a large bowl. Add the jicama, watermelon and mint and toss to coat.

Steps:

• Using a sharp knife cut between the rind and the flesh of each watermelon wedge, leave the flesh sitting on the rind Cut throught the flesh to the rind at about 1 1/2" intervals Insert Jicama slices in the melon slits Mix salt& Chili pepper and sparinkle over the wedges Serve with lemon quarters, squeeze over the fruit as you are eating it.

Steps:

• Peel jicama and cut into French fry-sized sticks. Combine with lime juice and cayenne pepper in a medium bowl and toss to coat. Serve as finger food.