Best 10 Mexican Jicama Fruit Salad Recipes
Discover the vibrant and refreshing flavors of Mexico with our guide to creating the perfect jicama fruit salad. This traditional Mexican treat combines the sweet, crisp texture of jicama with a medley of fresh fruits, creating a delightful and healthy snack or side dish. Whether you're a seasoned cook or just starting out, our step-by-step instructions and expert tips will help you craft a jicama fruit salad that will tantalize your taste buds and transport you to the heart of Mexico's culinary traditions.
Here are our top 10 tried and tested recipes!
JICAMA AND TROPICAL FRUIT SALAD
Jicama [HEE-kah-mah], also called a Mexican turnip or Mexican potato, is a starchy root vegetable you can eat raw. It soaks up the flavor of the fruits in this salad and still keeps its crunch.
Provided by Juliana Hale
Categories Salad Fruit Salad Recipes
Time 2h15m
Yield 8
Number Of Ingredients 8
Steps:
- Toss jicama, mango, pineapple, kiwis, lime juice, mint, honey, and lime zest together in a bowl. Chill, covered, for at least 2 hours before serving.
Nutrition Facts : Calories 65.1 calories, Carbohydrate 16.4 g, Fat 0.3 g, Fiber 3.3 g, Protein 0.9 g, Sodium 3.1 mg, Sugar 10.6 g
JICAMA FRUIT SALAD
This jicama fruit salad is also known as "pico de gallo" in Mexico. Not to be confused with the other pico de gallo, which is a savory salsa. This salad is very refreshing and very forgiving. Any fruits can be added but the original vegetable in this salad is always jicama.
Provided by Yoly
Categories Salad Fruit Salad Recipes Orange Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Combine jicama, mangos, orange, and cucumber in a bowl. Add lime juice and sprinkle with chili-lime seasoning. Toss to coat.
Nutrition Facts : Calories 111.2 calories, Carbohydrate 28.6 g, Fat 0.4 g, Fiber 8.2 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 456.4 mg, Sugar 15 g
MEXICAN JICAMA FRUIT SALAD
My husband is on a strict diet, no sugar, no fat, no red meat. This was developed for taste, crunch and eye appeal. I have used canned pears when fresh were not available. This is an original recipe. Quick to fix and satisfying.
Provided by Montana Heart Song
Categories Berries
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Peel jicama and pears. Core pears if using fresh or drain & pat dry with paper towels if using canned.
- Cut into julienne strips. Cut grapes in half. Place jicama, pears and grapes in medium serving bowl.
- Sprinkle with lemon juice. Stir gently.
- Add Splenda, fat free half & half and cinnamon. Gently stir until well blended. Cover and chill 1 to 4 hours( I stir once during the chilling).
- Before serving, stir. You may serve in individual bowls or drain the sweet dressing from the jicama/fruit and serve on plates with lettuce leafs for the base. Jicama is juicy, full of water and also crunchy so there will be dressing to eat with a spoon.
JICAMA SALAD
Steps:
- Combine jicama, carrots, red onion, both peppers, tomato in a medium bowl. Whisk together the lime juice, vinegar, honey, olive oil and cayenne and season with salt and pepper to taste. Add the cilantro and let sit for 30 minutes.
JICAMA AND TROPICAL FRUIT SALAD
Steps:
- Slice ends off oranges and stand upright. Cut away the skin and membrane, exposing fruit. Cut between the membranes to remove the sections and place in a large bowl. Remove and discard any seeds. Add mangoes, pineapple, jicama, lime juice, sugar, cilantro and coconut to bowl and stir to combine.
- To serve salad, place lettuce leaves on individual chilled plates or a serving platter, and spoon fruit on top.
JICAMA CITRUS SALAD
Never tried jicama? It is a crunchy Mexican turnip, and I love to use it in this super easy salad. The jicama is ideal alongside the vibrant flavors of the tangerines and shallots. Between the sweet and sour flavors in this salad and its crunchy texture, it's all delish if you ask me. -Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Combine all ingredients; refrigerate until serving.
Nutrition Facts : Calories 76 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 123mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic Exchanges
CUCUMBER, JICAMA, AND FRUIT SALAD
The spicy sweetness of this Mexican salad is super-refreshing and delicious as long as you have ripe fruit; vary the ingredients depending on what you find. Really, any fruit is suitable, from oranges and apples to pineapples and papayas; peaches and melons are wonderful summer options.
Yield makes 4 servings
Number Of Ingredients 7
Steps:
- Toss the jicama and cucumber with the lime juice and salt in a nonreactive bowl and let it sit for at least 30 minutes. Meanwhile, prepare the fruit.
- When ready to serve, toss in the fruit and cayenne. Taste and adjust the seasoning, then garnish and serve.
- To use this salad as a sauce for grilled or broiled fish, chicken, or pork, similar to Xec (page 615), omit the jicama and add 1 tablespoon extra virgin olive oil.
FRUITED JICAMA SALAD
Tossed with poppy seed dressing, this quick combo complements many main dishes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- In small jar with tight-fitting lid, shake dressing ingredients. Set aside.
- In medium bowl, mix all salad ingredients except lettuce. Pour dressing over salad; toss lightly to coat. Cover and refrigerate until serving time.
- Serve on lettuce-lined salad plates.
Nutrition Facts : Calories 100, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 4 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 18 g, TransFat 0 g
JICAMA LIME TROPICAL FRUIT SALAD
A delightfully, tropical fruit salad made with crispy sweet jicama, star fruit, kiwi and mango.
Provided by Brooke Lark
Categories Side Dish
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together lime juice, honey, and cilantro.
- In a medium bowl stir together the jicama, star fruit, kiwi, and mango. Drizzle with honey-lime dressing. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
JíCAMA-MELON SALAD
Provided by Tom Gilliland
Categories Citrus Fruit Herb Freeze/Chill No-Cook Cinco de Mayo Chill
Yield Makes 6 servings
Number Of Ingredients 8
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.
Tips:
- Choose ripe jicama. It should be firm and have a smooth, tan skin.
- Peel the jicama before using it. Use a vegetable peeler or a sharp knife to remove the skin.
- Cut the jicama into bite-sized pieces. You can use a knife or a mandoline slicer.
- Add other fruits to your salad, such as pineapple, mango, papaya, or watermelon.
- Dress the salad with a mixture of lime juice, honey, and chili powder.
- Serve the salad immediately or chill it for later.
Conclusion:
Jicama fruit salad is a refreshing and healthy snack or side dish. It's easy to make and can be tailored to your own taste preferences. With its sweet and slightly crunchy texture, jicama is a great addition to any fruit salad. So next time you're looking for a healthy and delicious snack, give jicama fruit salad a try.
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