I have to be honest, I got an hour or so into the prep and realized I had family coming over for dinner and was not even close to having any food ready…so I decided to opt for something simpler – but no less tasty – than my first choice.
I have little experience with Jicama other than remembering it’s consistency to be like a crispy pear so I experimented a little and looked into traditional preparation methods to see where to begin. I came up with a side-dish that can be snacked on alone, served with spicy appetizer-type foods, or beefed up and made into a salad.
Sweet and Hot Jicama
As an hors d’oeuvre best with Mexican/Spanish food, serves 6.
1 Large Jicama (1 1/2 – 2lbs)
3 Tbsp lime juice
*2-4 Tbsp of Pico de Gallo spice mix
Handful of fresh spearmint
*You can make this mix yourself but the brand I use is so good, I can’t use anything else. I use Madrecita, a San Diego company. The spice mix is roughly a blend of Salt, Chilies (dried Cayenne, New Mexico, Ancho, Chipotle), Lemon Peel, and Sugar.
Peel the Jicama and slice into 1/4″ sticks or cubes and transfer to a large mixing bowl. Add the lime juice, the spices, and the mint and mix well. Chill until ready to serve and enjoy!
I realized after making this that it could be turned into a really nice, refreshing summer salad by adding Watermelon. I was actually very inspired by Jicama and thought of so many great things that it could be used for with it’s unique, subtle flavor and fresh, crispy consistency.