Cookbook Profile

Jicama Salad

by Miguel Ravago (Fonda San Miguel, Austin, Texas)

Jicama Salad

Serves 6


This refreshing salad comes from the Mexican state of Jalisco, where it is known as pico de gallo, or rooster's beak. I have found it is equally good made with Rio Star grapefruit, pineapple, blood oranges, cantaloupe, watermelon, and honeydew. The contrast of sweet fruit, crunchy jicama, tangy lime juice, and a little dash of chili powder makes for a delightful palate cleanser. It is a popular item on the Sunday buffet.

1 large jicama, peeled and cut into matchsticks
2 navel oranges, peeled and sectioned with no white pulp
1/2 large cantaloupe, cut into bite-size pieces
1/2 large honeydew melon, cut into bite-size pieces
1/2 cup pomegranate seeds, if in season
1 cup fresh lime juice
2 sprigs fresh cilantro, chopped
1 teaspoon salt
1/2 teaspoon chili powder (optional)

Combine the jicama, oranges, cantaloupe, honeydew melon and pomegranate seeds in a nonreactive bowl. Add the lime juice, cilantro and salt and toss to mix well. Chill for about 1 hour for the flavors to blend. Toss with the chili powder before serving.


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Recipes and Stories from the Chefs of the IACP

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176 pages; 75 recipes
ISBN: 1-55832-297-3
Recipe reprinted by permission


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This page created June 2005