Mexican Watermelon Jicama Appetizer Food

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JICAMA AND WATERMELON SALAD



Jicama and Watermelon Salad image

Provided by Bobby Flay

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

1/2 cup fresh orange juice, plus 1 teaspoon zest
1/4 cup fresh lime juice, plus 1 teaspoon zest
2 tablespoons honey
1 teaspoon ground black pepper
Kosher salt
1 jicama, cut into matchstick pieces
4 cups watermelon in 2-inch chunks
1/3 cup roughly torn fresh mint leaves

Steps:

  • Whisk together juices, honey, pepper and salt in a large bowl. Add the jicama, watermelon and mint and toss to coat.

PICO DE GALLO (JICAMA APPETIZER)



Pico De Gallo (Jicama Appetizer) image

This is NOT the salsa known as Pico de Gallo. From Elena's Secrets of Mexican Cooking. Posted for ZWT 5. There is a restaurant in Tucson, Arizona, Taqueria Pico de Gallo, that serves slices of watermelon, mango, pineapple and coconut prepared this way.

Provided by Chocolatl

Categories     Lemon

Time 2m

Yield 8-10 serving(s)

Number Of Ingredients 5

3 cups chopped jicama
2 cups chopped oranges
4 tablespoons fresh lemon juice
salt
powdered pequin chile

Steps:

  • Combine jicama, orange, lemon juice and salt. Chill thoroughly.
  • Serve in cocktail glasses with a sprinkling of powdered chiles on top.

WATERMELON-JICAMA SALAD



Watermelon-Jicama Salad image

"Basil pairs perfectly with watermelon, and the jalapeno gives it a spicy kick."

Provided by Marcela Valladolid

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 13

8 cups cubed watermelon (1/2-inch pieces)
1 cup cubed peeled jicama (1/2-inch pieces)
1 tablespoon lime zest
1 jalapeno pepper, stemmed, seeded, deveined and minced
1 tablespoon chopped fresh chives
1 tablespoon sliced scallion, white and pale green parts only
1/4 cup roughly chopped fresh cilantro
1/4 cup thinly sliced fresh basil
2 tablespoons fresh lime juice
1 tablespoon fresh lemon juice
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 cup crumbled Cotija cheese

Steps:

  • Combine the watermelon and jicama in a large bowl. Add the lime zest. Stir in the jalapeno, chives, scallion, cilantro and basil. Mix well.
  • In a separate small bowl, whisk the lime juice, lemon juice and olive oil until blended. Season to taste with salt and pepper and drizzle over the watermelon-jicama mixture. Toss in the Cotija cheese. Check the seasoning and add more salt and pepper if needed.
  • Serve immediately or cover and refrigerate up to 2 hours.

MEXICAN WATERMELON & JICAMA APPETIZER



Mexican Watermelon & Jicama Appetizer image

This looks attractive and is very refreshing. If you wish to serve it with a very spicy meal and use it as a cooler omit the chile.

Provided by Bergy

Categories     Melons

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

4 seedless watermelon wedges (3" wide and 9" long)
1 1/4 lbs jicama, peeled,cut in slices1/4" thick and about 2" by 3"
1/2 teaspoon salt
3/4 teaspoon chili powder
1 lemon, cut in quarters

Steps:

  • Using a sharp knife cut between the rind and the flesh of each watermelon wedge, leave the flesh sitting on the rind Cut throught the flesh to the rind at about 1 1/2" intervals Insert Jicama slices in the melon slits Mix salt& Chili pepper and sparinkle over the wedges Serve with lemon quarters, squeeze over the fruit as you are eating it.

JICAMA APPETIZER



Jicama Appetizer image

This is a great way to serve jicama to a large group of people.

Provided by BECCAS911

Categories     Appetizers and Snacks

Time 10m

Yield 4

Number Of Ingredients 3

1 jicama, peeled and cut into bite-sized pieces
2 tablespoons fresh lime juice
2 tablespoons chili powder

Steps:

  • Arrange the jicama on a platter. Sprinkle the lime juice and chili powder over the jicama. Serve immediately.

Nutrition Facts : Calories 77 calories, Carbohydrate 17.3 g, Fat 0.8 g, Fiber 9.5 g, Protein 1.7 g, SaturatedFat 0.2 g, Sodium 46.9 mg, Sugar 3.4 g

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

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.

MEXICAN JICAMA SNACK



Mexican Jicama Snack image

I found this recipe while on a trip to Mexico. It is a great snack that is crunchy, has a great flavor, and is very healthy. My kids love this and they can help make it. Happy crunching!

Provided by caztoindy

Categories     Appetizers and Snacks     Snacks     Kids     Healthy

Time 10m

Yield 6

Number Of Ingredients 3

1 large jicama
2 lime, juiced
1 tablespoon crushed red pepper, or to taste

Steps:

  • Peel jicama and cut into French fry-sized sticks. Combine with lime juice and cayenne pepper in a medium bowl and toss to coat. Serve as finger food.

Nutrition Facts : Calories 83.9 calories, Carbohydrate 19.6 g, Fat 0.4 g, Fiber 10.3 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 8.7 mg, Sugar 4 g

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