Jicama is a crispy root with a light flavor that lends itself well to summer salads, or as a crunchy snack with dip on a veggie platter.

You Know Nahuatl

Avocado, jicama, and epazote are all plants that were cultivated in MesoAmerica at the time the Spanish Conquest.  What they are called today comes to us directly from the Nahuatl names for them. We are going to use both jicama and avocado in this roots & fruits salad. Epazote helps predigest beans – and we wrote about it previously.

The Best Kitchen Tool

In several of my Savor the Southwest YouTube videos, I mention that the best tool for any kitchen is your brain. It takes time to get used to using this tool, and there is some training involved. You do have to consciously think about the flavors of the food you eat, and also consciously remember the flavors as well. You can read recipes or cookbook – but you have to train your brain about flavors.

Using my memories of flavors, I made up this salad one day from what was on hand in the kitchen. Everyone loved the blend of flavors, so I have since made this dish many more times!

Roots & Fruits Salad

Salad Ingredients

1 pound jicama – roughly one large jicama root or 2 small
1 ruby red grapefruit, but a standard one will do
1 large avocado or 2 small
1/4 cup fresh cilantro, diced

Roots & Fruits Dressing

2 teaspoons honey
2 Tablespoons lime juice (juice of one lime)
2 -3 Tablespoons grapefruit juice (reserved from processing the fruit)
1/4 teaspoon ground cayenne pepper 
1/8 teaspoon fine sea salt

Preparation

Step 1.

Jicama is easiest to get ready if you cut it in half first, then use a sharp paring knife to remove the peel. Cut in half, it doesn’t roll around so much as you pare it.

Once peel is removed, cut the jicama into “matchsticks.”

To do this, cut 1 /4 inch slices off the jicama, stack the slices in piles of 3 or 4, and cut each stack crosswise into 1 /4 inch matchsticks. If some of the sticks seem too long, cut them in half.

Note – writing this, I realize that I grew up using matches to light the winter stove (yep – we kids would do this) so I understand what matchstick length is. But how many younger folks understand just how long “matchsticks” are?! So I had to go measure some – and the answer is 2 and 1 /4 inches.

Place in sliced jicama in a large bowl.

Step 2.

Peel the grapefruit. Remove as much of the bitter white pith as you can. Separate into individual segments. Carefully cut each segment into quarters and be sure to collect the juice for the dressing.

Add the cut grapefruit to the jicama bowl.

Step 3.

Halve the avocado and remove the pit.
While still in the skin, cut the avocado into pieces roughly the same size as the grapefruit pieces.
Scoop the avocado pieces into the bowl with jicama and grapefruit.

Make the Dressing

For the dressing, stir together the grapefruit juice, lime juice, honey, cayenne, and salt. Mix well to dissolve honey completely.

Pour about half the dressing on the salad, toss gently and taste. Add more dressing if necessary. Top with cilantro and serve.

Unlike traditional fruit salad, this salad does not improve with age. Best eaten fresh. Store any excess dressing in the refrigerator.

More about Jicama

Jícama should be stored dry, between 53 and 60 °F. Colder temperatures will damage the roots, and it is best if whole unpeeled jicama roots are not refrigerated. A fresh root stored at an appropriate temperature will keep for a month or two.

The root’s exterior is yellow and papery, while its inside is creamy white with a crisp texture that resembles raw potato or pear. The flavor is sweet and starchy, reminiscent of some apples or raw green beans, and it is usually eaten raw, sometimes with salt, lemon, or lime juice, and chili powder. It is also cooked in soups and stir-fried dishes.

In contrast to the root, the remainder of the jícama plant is very poisonous. Jicama seeds contain the toxin rotenone, which is used to poison insects.

Here’s The Cookbook!

May we suggest our dandy little cookbook?   Using Honey in New and Savory Ways offers 36 pages of tips for using honey in your cooking, as well as in all manner of dishes.

We hope you will help support some local Southwest folks!
From the review:
“Honey is for more than desserts and this book can help! Using honey in cooking savory dishes helps engage all your taste buds and adds a layer of added flavor to everyday dishes – plus holiday fare.”

Beekeeper?  We offer volume discounts – because if you sell honey in local markets you might want to offer some of these books as well.

Legal Note

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Disclaimer

The authors of this website have researched the edibility of the materials we discuss, however, humans vary in their ability to tolerate different foods, drinks, and herbs. Individuals consuming flowers, plants, animals or derivatives mentioned in this blog do so entirely at their own risk. The authors on this site cannot be held responsible for any adverse reaction. In case of doubt please consult your medical practitioner.