One generally associates fruit salads with summer. But sometimes a heavy winter meal needs the fresh sweetness that fruit provides.
What to do? JICAMA-MANGO SALAD, that’s what. Not only is it simple to make, but it’s brightly colored with a bit of a kick to it (thanks to red pepper flakes).
JICAMA-MANGO SALAD – makes 4 cups
- 3 T lime juice
- 3 T sugar
- 1/4 tsp lime zest
- 1/4 tsp red pepper flakes
- 1/8 tsp salt
- 1 jicama, peeled
- 2 mangoes, peeled
- 1 orange, peeled
NOTE: Cube the jicama one layer at a time. Slicing through a stack can cause the top layer to slip, possibly yielding a nasty cut.
Cut jicama into 1/4″ pieces. Cut mangoes and orange into 1/2″ pieces.
Into a saucepan combine lime juice, sugar, lime zest, pepper flakes, and salt. Over medium flame, bring to simmer, stirring just until sugar dissolves. Remove from heat and add in the jicama. Cover (off heat) and set aside for 20 minutes to soften a little.
After 20 minutes, combine all ingredients in a bowl. Refrigerate, at least, half an hour.