Jicama and Watermelon Salad

4:47 AM

I've been obsessing over wanting to try jicama lately. I've honestly never, ever heard of it up until this past year, and you know how you discover something for the first time, and since then that "thing" is everywhere you go? Well, that is jicama for me. Every cooking show I see seems to have it, a friend of mine talked about it randomly the other day, two ladies in the commissary were talking about jicama recipes. Where has this vegetable been my whole life?


The only thing I really learned about jicama before hand is that it has a taste similar to apples. When I decided to look up a way to use it, I found a recipe by Bobby Flay that uses one of my favorite things in this world - watermelon! The reviews were wonderful, so I figured I'd give it a go. It was very easy to put all together, so this would be a great dish to make as a snack during a hot summer day. The flavor medley, however, just wasn't up my alley. I could see how some people would love this, the dish wasn't bad at all, but the lime, peppery-jicama, and mint on my treasured watermelon just made me wish I left the watermelon alone. Thing One seemed to like it, but Thing Two and I didn't prefer it. I don't want to give you a scare, it wasn't a bad dish, just not my preference - if the below recipe sounds like something you'd like, give it a try!

Jicama and Watermelon Salad
Serves 4 to 6

1/2 cup fresh orange juice, plus 1 teaspoon zest
1/4 cup fresh lime juice, plus 1 teaspoon zest
2 tablespoons honey
1 teaspoon ground black pepper
kosher salt
1 jicama, cut into matchstick pieces
4 cups watermelon, cut into 2-inch chunks
1/3 cup roughly torn fresh mint leaves

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

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