Best 3 Jícama Melon Salad Recipes

Jícama melon salad is a refreshing and healthy salad that is perfect for summer gatherings or potlucks. Jícama is a Mexican root vegetable that has a crunchy texture and a slightly sweet flavor. It is packed with fiber and vitamins, making it a great addition to a healthy diet. When combined with other fresh ingredients like cucumber, carrot, onion, and cilantro, jícama makes for a colorful and flavorful salad that is sure to please everyone at the table.

Let's cook with our recipes!

JíCAMA-MELON SALAD

Jícama-Melon Salad image

Provided by Tom Gilliland

Categories Citrus Fruit Herb Freeze/Chill No-Cook Cinco de Mayo Chill

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

1 large jícama, peeled and cut into 1/4-inch-wide strips
3 navel oranges, peeled and sectioned with pulp and membrane removed
1 large cantaloupe or honeydew melon, peeled, seeded, and cut into bite-size chunks
1/2 cup pomegranate seeds
1 cup fresh lime juice
2 sprigs cilantro, chopped
1 teaspoon sea salt
1/2 teaspoon chili powder (optional)

Steps:

In a nonreactive bowl, combine jícama and fruit. Toss with lime juice, cilantro, and salt. Refrigerate about 1 hour to allow flavors to meld. Toss with chili powder before serving.

JICAMA AND MELON SALAD

Jicama and Melon Salad image

This refreshing fruit salad is great with BBQ's.

Provided by Basil Babe

Categories Salad Fruit Salad Recipes

Time 2h20m

Yield 6

Number Of Ingredients 6

Ingredients

2 cups thin slivers jicama
2 cups cubed honeydew melon
3 tablespoons fresh lime juice
3 tablespoons chopped fresh mint leaves
1 teaspoon lime zest
2 teaspoons honey

Steps:

Toss together the jicama, honeydew, lime juice, mint, lime zest, and honey in a bowl; cover. Refrigerate 2 hours.

Nutrition Facts : Calories 47.6 calories, Carbohydrate 12 g, Fat 0.1 g, Fiber 2.7 g, Protein 0.7 g, Sodium 12.6 mg, Sugar 7.8 g

JICAMA, MELON, CUCUMBER, AND TOMATO SALAD

Jicama, Melon, Cucumber, and Tomato Salad image

Number Of Ingredients 12

Ingredients

1 medium jicama, peeled and cut into thin strips
1 medium cantaloupe, peeled and cut into bite-size pieces
1/2 large cucumber, peeled, halved, and thinly sliced
1 pint basked cherry tomatoes, rinsed and halved
1/4 cup coarsely chopped fresh cilantro
2 tablespoons fresh orange juice
2 tablespoons fresh lime juice
2 teaspoons white wine vinegar
3 to 4 drops hot pepper sauce (such as Tabasco)
1/2 teaspoon salt, or to taste
2 tablespoons olive oil or vegetable oil
1/4 cup crumbled cotija or mild feta cheese

Steps:

In a shallow bowl, toss together the jicama, cantaloupe, cucumber, and tomatoes. In a small bowl, whisk together the orange juice, lime juice, vinegar, hot pepper sauce, salt, and oil. Pour the dressing over the salad and toss to mix. Sprinkle the cheese over the top of the salad. Refrigerate 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

Tips:

Choose ripe jcama melons that are firm and free of blemishes. The skin should be smooth and slightly waxy.
Use a sharp knife to peel the jcama melon. Be careful not to remove too much of the flesh.
Cut the jcama melon into matchsticks or thin slices. You can also use a julienne peeler to create long, thin strips.
Soak the jcama melon in cold water for 15 minutes to remove some of the starch and make it more crisp.
Add other vegetables and fruits to your jcama melon salad for a variety of flavors and textures. Some good options include carrots, cucumbers, tomatoes, radishes, bell peppers, mangoes, and pineapple.
Dress the salad with a simple vinaigrette or a tangy lime dressing. You can also add some chopped cilantro or mint for extra flavor.

Conclusion:

Jcama melon salad is a refreshing and healthy dish that can be enjoyed as a side dish or a light lunch. It is a good source of vitamins, minerals, and antioxidants. The combination of jcama melon and other vegetables and fruits makes this salad a delicious and nutritious choice.