Monday, October 1, 2012

Mango Jicama Salad {RECIPE}


by Angelica

The first time I tried Jícama I was 6 years old. My mom picked up this brownish rough vegetable and placed it in our grocery cart. She noticed the look in my eye and said, "Trust me you will like it."

Why do ALL moms say this?
Later that day I spotted her peeling the jicama and curiosity got the best of me and asked her if I could try a piece. Hmmm crunchy, juicy and crispy I LIKED jicama. I smiled at my mom and she had that look in her eye, you know that I told you look.

Okay mom you win. Since that day Jicama has been one of my favorite foods. I toss it with lime juice and salt for an afternoon snack or dip thick slices into guacamole at dinner. But if I had to choose my favorite way to eat jicama it would be in this salad. My mom made it for my 7th birthday party and I loved it so much we have served it at all my birthdays since.
When Mommy Maestra asked me to share one of my favorite flavors for Hispanic Heritage Month I knew I had to shine a light on Jicama.

In my best mom impression "Trust me you will like it."

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The name jícama is from the Nahuatl word, xicamatl. Jícama is the name of this native Mexican plant, as well as the name of the edible root. It also goes by the names ofyambean and Mexican turnip.Jicama can weigh up to twenty kilograms, but you will never see them in the stores this big. Usually they are between one half to one kilo (1-2 pounds) in weight.

Jícama has a water content of 86-90%, and is high in dietary fiber. Their nutritional claim to fame is that they are an excellent source of prebiotic fiber.
  

Ensalada de Jicama, Mango y Pepino

Serves 6-8
1 jicama, peeled and sliced in 1/2 thick matchstick slices
3 mangoes, peeled and sliced as jicama
3 cucumbers, peeled as jicama
1 cup pomegranate juice
1/2 cup cilantro leaves, finely chopped
1/4 cup olive oil
salt
pepper
Pomegranate seeds for garnish

Combine pomegranate juice, olive oil, cilantro and stir to combine. Season to taste with salt and pepper. Toss with jicama, mango and cucumber. Garnish with pomegranate seeds.

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Angelica ~ A 12-year-old homeschooler with dreams of becoming a pastry chef.

Addicted to comics, food network, and carnival rides, Angelica loves taking over her mom's kitchen. She is currently working on perfecting her pie crust while her family reaps the benefits. You can find her sharing her baking skills over at Sweet Life.

1 comment:

  1. This is a very easy recipe that anyone can prepare. This recipe will give you bragging rights for the wonderfully flavored salad dressing.

    ReplyDelete

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