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Spicy Jicama Salad with Tangerines

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Submitted by cajunmoon

Spicy Mexican jicama salad with tangerines, apple, cantaloupe, cilantro, and a dusting of chili powder. A crisp, no-cook fruit salad in the style of Mexican street fruit cups.

YIELD

8 servings

PREP

10 min

COOK

15 min

READY

30 min

This salad is modeled on Mexican street-food fruit cups, where vendors sell paper cones of cubed fruit dusted with salt, lime, and chili powder. The combination of jicama, sweet tangerines, crunchy apple, and melon is refreshing in the way only a Mexican-style fruit salad can be.

The orange juice soak is the unexpected flavor builder. Tossing the jicama with juice and salt an hour before serving lets the crunchy tuber absorb citrus flavor deep into its flesh, seasoning it from within rather than just dressing the surface.

Timing the fruit addition matters. Apple, cantaloupe, tangerines, and cilantro join only 15 minutes before serving. Earlier than that and the apple goes brown, the tangerines break down into mush, and the melon weeps water that thins the salad. Tossing every few minutes redistributes juices.

The chile dusting at the end is essential. Powdered chile de árbol or a Mexican chile blend brings the signature heat that plays against the cool sweet fruit. Serve in a romaine-lined bowl for presentation and for a crisp wrapper if guests want to eat with their fingers.

Kitchen Tips

  • Cut jicama into matchsticks or cubes the same size as the fruit, uniformity helps the dressing coat evenly.
  • Use seedless tangerines or pick out seeds carefully, broken segments release more juice.
  • Taste before adding more chile, powdered chile varies wildly in heat.
  • Serve chilled for maximum refreshment on hot days.

Variations

  • Add diced mango or pineapple for a more tropical lean.
  • Squeeze fresh lime juice over the top for extra brightness.
  • Swap chile powder for Tajin seasoning for the full street-cart experience.

Ingredients

1 1
SMALL SMALL JICAMA
peeled, cut up
½ 118
CUP ML ORANGE JUICE
¼ 1.3
TEASPOON ML SALT
1 1
EACH APPLE
cored, cubed
½ 0.5
SMALL SMALL CANTALOUPE
peeled, seeded, cubed *
3 3
EACH EACH TANGERINE
peeled, seeded *
2 30
TABLESPOONS ML CILANTRO
chopped
1 5
TEASPOON ML HOT CHILI PEPPER
powdered
3 3
SMALL SMALL LETTUCE LEAVES *

Directions

Place jicama in large non-corrosive bowl, pour in orange juice and sprinkle with salt.

Toss well, cover and let stand at room temperature for an hour or so.

About 15 minutes before serving, add apple, cantalope, tangerines and cilantro to bowl and mix thoroughly.

Toss mixture every few minutes until time to serve.

Season with powdered chile and add more salt and cilantro if desired.

Toss one final time. Scoop salad into serving bowl lined with romaine leaves.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 78g (2.8 oz)
Amount per Serving
Calories 31 0% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 76mg 3%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 10%
Sugars g
Protein 1g
Vitamin A 1% Vitamin C 26%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 

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