Best 9 Orange And Jicama Salsa Recipes

Experience a tantalizing fusion of flavors with our handpicked selection of orange and jicama salsa recipes. These delectable salsas bring a zesty and refreshing twist to your favorite dishes, adding a vibrant pop of citrus and a delightful crunch that will leave your taste buds craving more. Whether you're looking for a tangy accompaniment to your tacos, a zesty topping for your grilled fish, or a vibrant dipping sauce for your tortilla chips, our curated collection of recipes offers something for every palate. Get ready to embark on a culinary journey filled with delightful flavors and textures as you explore the vibrant world of orange and jicama salsa.

Here are our top 9 tried and tested recipes!

ORANGE AND JICAMA SALSA

Orange and Jicama Salsa image

This colorful salsa with jicama and jalapeno has definite Southwestern flair. I like to use delicious, sweet-tart blood oranges in it when they're in season.-Cheryl Perry, Hertford, North Carolina

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 4 cups.

Number Of Ingredients 11

Ingredients

6 medium oranges, peeled, sectioned and chopped
1-1/2 cups cubed peeled jicama
1/4 cup chopped red onion
1/4 cup chopped sweet red pepper
2 green onions, thinly sliced
1/4 cup minced fresh cilantro
1 tablespoon lime juice
2 teaspoons chopped seeded jalapeno pepper
1/2 teaspoon sugar
1/8 teaspoon salt
Baked tortilla chips or scoops

Steps:

In a large bowl, combine the first 10 ingredients. Serve with chips. Refrigerate leftovers.

Nutrition Facts : Calories 22 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 20mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 1g fiber), Protein 0 protein.

JICAMA SALSA

Jicama Salsa image

Provided by Sunny Anderson

Time 5m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 (1 1/2 pound) jicama, peeled and diced
1 Granny Smith apple, peeled, cored and diced
1/2 small red onion, diced
3 tablespoons lime juice
2 tablespoons vegetable oil
1 tablespoon sugar
2 teaspoons hot sauce (recommended: Frank's Red Hot)
1 tablespoon chopped cilantro leaves
1 tablespoon chopped mint leaves
Pinch kosher salt and freshly ground black pepper

Steps:

Combine all of the ingredients in a large salad bowl. Serve alone as a side salad or with tortilla chips.

JICAMA ORANGE SALSA

Jicama Orange Salsa image

Make and share this Jicama Orange Salsa recipe from Food.com.

Provided by BakinBaby

Categories Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 medium oranges, peeled and chopped
1 cup jicama, chopped
1/2 cup tomatillo, chopped
1/2 cup red onion, chopped
4 tablespoons cilantro, chopped
2 tablespoons lime juice
2 teaspoons honey
1/2 teaspoon salt
2 tablespoons jalapenos, chopped fine

Steps:

Mix together, chill for a few hours. Serve as typical salsa with chips or as a topping on your tossed salad.

Nutrition Facts : Calories 70.3, Fat 0.3, SaturatedFat 0.1, Sodium 293.5, Carbohydrate 17.2, Fiber 3.9, Sugar 11.3, Protein 1.3

ORANGE AND JICAMA SALAD

Orange and Jicama Salad image

Provided by Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 jicama, peeled, sliced, julienned
3 oranges, supremed
1 small red onion, diced
1 jalapeno pepper, stemmed, seeded, chopped fine (wear rubber gloves)
1 tablespoon honey
2 tablespoons chopped cilantro
Salt and pepper to taste

Steps:

Combine all ingredients. Refrigerate for 1 hour.

SOUTH AMERICAN-STYLE JíCAMA AND ORANGE SALAD

South American-Style Jícama and Orange Salad image

Yield Serves 8

Number Of Ingredients 7

Ingredients

1/3 cup fresh lime juice
1 1/2 teaspoons salt, or to taste
1 teaspoon chili powder, or to taste
1/8 teaspoon cayenne, or to taste
1 pound jícama (available at specialty produce markets and many supermarkets), peeled and cut into 1/3-inch-thick sticks
4 navel oranges, rind and pith cut free with a serrated knife and the sections cut away from the membranes
2 scallions, minced

Steps:

In a large bowl whisk together the lime juice, the salt, the chili powder, and the cayenne and add the jícama, tossing it to coat it well with the dressing. Arrange the oranges decoratively around the edge of the platter and mound the jícama with a slotted spoon in the center. Drizzle the dressing remaining in the bowl over the oranges and sprinkle the scallions over the salad.

JíCAMA, ORANGE, AND CORIANDER SALAD

Jícama, Orange, and Coriander Salad image

Categories Salad No-Cook Orange Pine Nut Fall Jícama Cilantro Gourmet

Yield Serves 4

Number Of Ingredients 7

Ingredients

4 navel oranges, peel and pith cut away with a serrated knife and sections cut free from membranes (about 2 cups total), reserving the juice
12 ounces jícama, peeled and cut into 2- by 1/2- by 1/4-inch sticks
1/2 small red onion, sliced thin lengthwise
1/4 cup minced fresh coriander sprigs
1 tablespoon fresh lemon juice, or to taste
3/4 teaspoon salt, or to taste
40 pine nuts (2 slightly rounded teaspoons), toasted until golden

Steps:

In a large bowl gently stir together all ingredients except pine nuts. Salad may be made up to this point 1 day ahead and covered, chilled.
Sprinkle each serving with 10 pine nuts.

MANGO-JICAMA SALSA

Mango-Jicama Salsa image

Make and share this Mango-Jicama Salsa recipe from Food.com.

Provided by Leahs Kitchen

Categories Sauces

Time 10m

Yield 1 1/2 cups, 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup ripe mango, diced
1/2 cup jicama, diced
1 roma tomato, diced
2 tablespoons lime juice, freshly-squeezed
2 tablespoons orange juice, freshly-squeezed
2 tablespoons cilantro, chopped
1/2-1 jalapeno, seeded and finely chopped
salt

Steps:

Mix all ingredients in a bowl and let sit in the refrigerator for a couple hours before serving. -Enjoy!

JICAMA FRUIT SALAD

Jicama Fruit Salad image

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

Ingredients

1 pound jicama, peeled and diced
2 small mangos, peeled and cut into small chunks
1 orange, sectioned and diced
1 small cucumber - peeled, sliced, cut into thirds
2 limes, juiced
1 ½ tablespoons chili-lime seasoning (such as Tajin®)

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

ORANGE-CHILE ROASTED CHICKEN WITH ORANGE-JICAMA SALSA

Orange-Chile Roasted Chicken with Orange-Jicama Salsa image

A flavorful orange-jicama salsa makes the perfect accompaniment to this spicy-sweet Healthy Living roasted chicken recipe.

Provided by My Food and Family

Categories Home

Time 1h10m

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 navel oranges
3 Tbsp. A.1. Dry Rub Bold Original, divided
1/3 cup KRAFT Zesty Italian Dressing
1 whole chicken (3 lb.)
1 small jicama, peeled, chopped
1 red pepper, chopped
3 green onions, sliced

Steps:

Heat oven to 400°F.
Grate 1 tsp. zest from 1 orange. Mix 1/2 tsp. zest, 1/2 tsp. rub seasoning and dressing; reserve for later use. Combine remaining zest and rub seasoning; rub onto outside of chicken, under chicken skin and inside chicken cavities. Place on rack in roasting pan.
Bake 50 to 55 min. or until chicken is done (165°F).
Peel oranges; separate into segments. Cut segments into thirds, reserving juices. Mix dressing with reserved juices. Combine oranges, jicama, peppers, onions and reserved dressing mixture. Serve chicken with dressing mixture and fruit salsa.

Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 26 g

Tips:

For the best flavor, use ripe oranges and jicama.
To save time, you can use pre-shredded jicama.
If you don't have fresh cilantro, you can use dried cilantro instead.
Be careful not to overmix the salsa, or it will become too mushy.
Serve the salsa immediately, or store it in the refrigerator for up to 3 days.

Conclusion:

Orange and jicama salsa is a refreshing, flavorful salsa that can be enjoyed as a dip, condiment, or topping. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and delicious snack or side dish, give orange and jicama salsa a try!