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Active Time: 10 Minutes
Total Time: 2 Hours 10 Minutes
Yield: Serves 6
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| Throughout Mexico, you'll find jicama; a crisp, refreshing, white-fleshed root vegetable; eaten raw as a snack, sprinkled with chili powder. Natives of the Yucatan peninsula also enjoy it paired with exotic fruit in salads such as this one, which features red-fleshed blood oranges. Try this chopped as a salsa for grilled fish, too. |
RECIPE INGREDIENTS
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DIRECTIONS
Using a paring knife, peel the jicama, including the fibrous layer just beneath the skin. Thinly slice the flesh and then cut into thin strips 2 inches long and 1/4 inch thick. Place in a large bowl.
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Working with 1 orange at a time and using a sharp knife, cut a slice off the top and bottom of the oranges to reveal the fruit. Place each orange upright on a cutting board and cut away the peel and any white membrane. Then, holding the orange over the bowl with the jicama, cut along either side of each segment to free it, letting the segments and any juices fall into the bowl. If using a papaya, halve lengthwise, scoop out and discard the seeds and peel the halves. If using a mango, peel it and cut the flesh from the pit. If using pineapple, cut away the peel and the tough core area. Cut the papaya, mango or pineapple into 1/2-inch dice; you should have about 1 1/2 cups. Add to the bowl.
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Add the onion, salt, habanero chili or cayenne pepper, olive oil, lime juice, cilantro and mint to the bowl. Toss gently to mix. Cover and refrigerate for 2 hours before serving.
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Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 6
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| Carbohydrates, Total: |
21g |
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