You’ve heard the phrase, “Don’t judge a book by its cover,” right? Jicama teaches a similar lesson: “Don’t judge a vegetable by its peel.” On the exterior, this bulbous Mexican root vegetable is, well, just plain ugly. On the interior, however, there’s a crisp, creamy white flesh that is crunchy, refreshing, and simply delightful. Because jicama hails from south of the border, it’s not as well-known up in the mid-Atlantic area. Consider it to be a sort of delicious apple, with a similar texture—but a bit more crunch—and slight sweetness. Like other types of veggies, jicama is comprised mostly of water, which means it can help fill you up for fewer calories, and is a good source of fiber. It’s also an excellent source of vitamin C, a powerful antioxidant. Truthfully, it’s a shame that more of us aren’t familiar with jicama, given all the ways it can be incorporated into a healthy diet. It would make a welcome addition to the standard crudité platter at parties, but jicama is also a solid snack in its own right—try slicing it up and sprinkling it with lime juice and chili powder for an explosion of flavor that you never knew a vegetable could possess.
Jicama and Watermelon Salad
Serves 6
- 3 cups watermelon, small cubes
- 2 cups jicama, thinly sliced
- 1 cup English cucumber, thinly sliced
- 1/4 cup fresh mint
- 1/8 cup fresh cilantro
- 1/2 cup cotija cheese, crumbled
- 1/2 cup orange juice, freshly squeezed
- 1 teaspoon orange zest
- 1/4 cup lime juice, freshly squeezed
- 1 teaspoon lime zest
- 2 Tablespoons honey
- 1/2 teaspoon crushed red pepper flakes
- Salt and pepper, to taste
Prepare the dressing by combining the orange juice, orange zest, lime juice, lime zest, honey, and crushed red pepper flakes in a bowl. Whisk to combine. In a large bowl, combine the watermelon, jicama, and cucumber. Pour the dressing over the produce and toss to combine. Add the herbs, salt, and pepper.
