I’ve often wondered why jicama was more associated with Asian cuisine. It appears widely in many authentic ethnic Asian foods, particularly those with roots in Southeast Asia. But with its crispy texture and unique fresh taste, jicama lends itself well to salads and vegetable platters. It also goes well in stews as a substitute for parsnips, and since it takes flavor well, it is great for culinary experimentation.
When shopping for jicama, choose the medium sized and firm roots that do not have wet or soft spots when lightly squeezed. In this recipe, I have incorporated the crispiness of jicama with fresh fruit to allow for a different combination of textures. To prepare the jicama, simply peel off the outer layer of skin with a potato peeler or utility knife and slice it just like an apple.
3 tbsp vegetable oil
1 tbsp lime juice
1 tbsp orange juice
1 shallot, minced
1/2 tsp salt
2 avocados, diced
1 1/2 cups jicama, cubed
1/2 cup fresh mangoes, cubed
1/2 cup fresh pineapple (or canned pineapple rings)
2 tbsp cilantro, chopped
Whisk the vegetable, lime juice, orange juice, shallot and salt in a large bowl.
Add the avocados, jicama, mango, pineapple, and cilantro. Gently toss to combine ingredients.
Season with salt to taste.