GRAPEFRUIT AND JíCAMA SALAD
Provided by Charles Phan
Categories Salad Side No-Cook Quick & Easy Grapefruit Mint Pecan Hot Pepper Carrot Jícama Cabbage Soy Sauce Vegan Vegetarian Pescatarian Dairy Free Peanut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Place cabbage in a bowl and cover with salted water. Set aside. Combine soy sauce, vinegar, sugar, garlic, chile, and lime juice. Add more lime juice to taste.
- In a large bowl, combine jicama, carrot, and oil. Drain cabbage and crush it a bit between your hands. Toss cabbage with jicama mixture, then with soy dressing. Add salt and pepper to taste. Divide among 4 plates and top with with mint, nuts, and grapefruit. Serve.
PERFECT SUMMER FRUIT SALAD
The perfect fruit salad for a backyard bbq or any occasion. There are never leftovers! This is one of my favorite fruit salad recipes, as I think the sauce really makes it. This salad is tastier the longer you can let it soak in its juices. I prefer 3 to 4 hours in the refrigerator before I serve it. Enjoy.
Provided by Nicole Graham Holley
Categories Salad Fruit Salad Recipes Strawberry Salad Recipes
Time 3h30m
Yield 10
Number Of Ingredients 13
Steps:
- Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
- Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.
Nutrition Facts : Calories 155 calories, Carbohydrate 39 g, Fat 0.6 g, Fiber 4.5 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 4.7 mg, Sugar 28.7 g
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
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
YUCATáN FRUIT SALAD
Number Of Ingredients 8
Steps:
- Mix all of the ingredients in a large bowl. Refrigerate for at least an hour. Serve cold. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
More about "yucatán fruit salad recipes"
MEXICAN PAPAYA SALAD | FEASTING AT HOME
From feastingathome.com
5/5 (13)Total Time 25 minsCategory SaladCalories 109 per serving
- If sensitive to onions, or to remove their “bite”, soak thinly sliced onions in salted water while you make the salad. ( 1/2 teaspoon salt, 1 cup water)
- Halve, seed, peel and cube one half of the papaya, saving the other half for another use. You should have 3-4 cups of 3/4 inch cubes.
- Place the greens in a large, wide, serving bowl or on a large platter. Toss with 1/2 of the onions.
ENSALADA XEC: MAYAN CITRUS AND JICAMA SALAD RECIPE
From theothersideofthetortilla.com
Cuisine MexicanEstimated Reading Time 3 minsServings 6-8Total Time 20 mins
- Peel and slice the jicama into small sticks. Put in a bowl or tupperware and squeeze the juice of one lime over the jicama, cover and refrigerate.
- Next, peel and section the oranges, mandarins and grapefruit and place in a large bowl. (To section citrus, slice one end off and then use a sharp paring knife to remove the peel completely. Make sure there is no white pith left behind.) After you section the citrus, you’ll be left with the middle and a little bit of flesh. Squeeze the remaining juice out of each, into the bowl with the sectioned oranges, mandarins and grapefruit.
- Finely chop the habanero chile and 3-4 tablespoons of fresh cilantro and add to the bowl. Gently stir with a wooden spoon or spatula to mix.
- Now add the chilled jicama to the bowl, squeeze the juice of the other lime over the top and lightly toss the jicama and citrus together. Sprinkle the sea salt over the top and serve.
TROPICAL FRUIT SALAD - CAROLINE'S COOKING
From carolinescooking.com
5/5 (2)Total Time 15 minsCategory Breakfast, Brunch, Side DishCalories 206 per serving
- Remove seeds and skin from cantaloupe and papaya. Remove the core and skin from the pineapple, taking out any spiney "eyes". Cut half the mango from the stone and peel. Peel the orange, removing any white pith left on the flesh. (Leave the banana for later to avoid it browning).
- Cut all of the fruit into roughly even, bite-sized pieces. If you have any tougher-looking edges on any of the fruit, where you might not have peeled them quite enough, then remove these as they won't be as sweet or tasty.
- Put the passion fruit, lime juice and honey in a small jar, cover with lid and shake them together to mix and break up the passion fruit pulp. Open and stir in any honey that didn't dissolve.
- Peel and slice the banana and add to the other fruit. Pour over the passion fruit dressing, mix gently and serve.
XEC JICAMA AND CITRUS SALAD FROM YUCATáN | MEXICAN RECIPES
From mexicoinmykitchen.com
5/5 (4)Total Time 15 minsCategory SaladsCalories 179 per serving
- 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.
33 BEST YUCATAN FOODS & MAYAN DISHES IN MEXICO [2023]
From traveltomerida.com
- Cochinita Pibil | Most Popular Yucatan Food. The king of Yucatan foods, cochinita pibil is essentially Mayan BBQ! This beloved dish is made with marinated cochinita (suckling pig), that’s wrapped in banana leaves and slow-roasted underground in an oven called a pib — hence the “pibil” in cochinita pibil.
- Papadzules | Traditional Mayan Food. You may be wondering if there are any Yucatan vegetarian foods. In all honesty, there aren’t many, but for vegetarians traveling to Yucatan Mexico, you’ll definitely have to try the papadzules (pronounced pa-pawed-zool-es).
- Poc Chuc | Yucatan Foods: Main Plates. Poc chuc is a thin pork filet that’s only seasoned with naranja agria juice, then grilled. Though a seemingly simple dish, poc chuc let’s two of the central and most important Yucatan ingredients shine — pork and naranja agria (sour orange).
- Queso Relleno. Queso relleno, meaning “stuffed cheese,” is a more modern dish — and actually, heavily influenced by the European and Dutch expats who moved to the Yucatan.
- X’catic Relleno. Chili x’catic (pronounced ish-ka-teek) is a long, bright yellow chili pepper, similar to a banana pepper. It is a bit spicy, and used most often in crema de chili x’catic, a creamy dip you can find in most grocery stores.
THE BEST FRUIT SALAD - REFRESHING AND DELICIOUS! | MOM …
From momontimeout.com
YUCATAN SALAD RECIPE - RECIPEZAZZ.COM
From recipezazz.com
FRUIT SALAD RECIPES
From allrecipes.com
THE 10 BEST FRUIT SALADS TO TRY RIGHT NOW | TASTE OF HOME
From tasteofhome.com
40 STUNNING FRUIT SALAD RECIPES TO MAKE ANY TIME OF YEAR …
From tasteofhome.com
23 SUNNY CITRUS RECIPES: SALADS, ENTRéES, ICE CREAMS, AND MORE
From seriouseats.com
YUCATAN SALAD RECIPE - RECIPEZAZZ.COM
From recipezazz.com
FRUIT SALAD {WITH THE BEST DRESSING} - KRISTINE'S KITCHEN
From kristineskitchenblog.com
THE BEAUTIFUL BEET: A MEXICAN SALAD AND DRINK FAVORITE
From mexconnect.com
FRUIT SALAD WITH HONEY POPPY SEED DRESSING – WELLPLATED.COM
From wellplated.com
CLASSIC FRUIT SALAD - DOWNSHIFTOLOGY
From downshiftology.com
UNIQUE FRUITS AND VEGETABLES OF YUCATAN - YUCATAN TODAY
From yucatantoday.com
FRUIT SALAD WITH YOGURT RECIPE | MYRECIPES
From myrecipes.com
THIS IS THE BEST GRANDMA’S AMBROSIA SALAD (VIDEO RECIPE)
From theyucatantimes.com
You'll also love