Watermelon Jicama Salad

Prep:
10 minutes

Yield:
6 servings


Wednesday was officially the first day of summer 2012. Earlier this week I went to a farmers’ market for work, where a chef was giving a cooking demonstration to residents of Chicago’s Austin neighborhood. She taught them how to make a cold spaghetti dish with tomatoes, capers, and olives and she introduced them to a new food: jicama.

Native to Central America, jicama is a white tuber with a texture similar to a water chestnut. It’s an ideal food for a hot summer day, since it is almost completely made of water. Jicama does not have much flavor of it’s own, so once you’ve peeled the brown skin, serve it with a dip or dressing. When you go to the store look for a firm, heavy jicama with mostly unblemished skin and store it at cool temperatures.

In Latin America, jicama is served with lime juice, coarse salt, and ground chile. This salad plays on the idea, but adds a sweet and juicy element to it: watermelon. Nothing says summer like watermelon and with this heat, it’s high time we accept the fact that summer has arrived.

Watermelon Jicama Salad

Posted on June 22, 2012

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy