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Jicama and mandarin orange salad: Ensalada xec by Karen Hursh Graber © 2009

This refreshing Yucatecan-style salad uses winter fruit in season. It comes to us courtesy of Chef David Sterling of Merida's Los Dos cooking school.

Ingredients

    • 1 ½ pounds jicama, peeled and cut into julienne strips
    • 1 lime
    • ¼ cup naranja agria (sour orange) juice or substitute 2 parts lime juice, and 1 part each grapefruit and sweet orange juice
    • 1 small cucumber, peeled, seeded and coarsely diced
    • 5 mandarin oranges, peeled and sectioned, seeds removed
    • 3 small, dried chiles, finely chopped
    • 3 tablespoons cilantro, chopped
    • salt to taste

 

Step 1: Peel jicama. The skin of this root vegetable will peel right off after you insert a knife between the skin and the flesh. Remove any traces of brown or remaining skin with a vegetable peeler. To keep the vegetable from discoloring as you work, rub it liberally with lime juice. Cut jicama into julienne strips. Toss in a large bowl with orange juice.

Step 2: Peel cucumber, seed and dice. Meanwhile, peel oranges and separate into sections, removing any seeds. Toss oranges and cucumber with jicama.

Step 3: Add chile and cilantro. Toss and check for seasonings. Refrigerate until ready to serve.

 

Link to source articles
Mexican Christmas menu ideas: Posadas, Noche Buena, Navidad
Cooking in the Yucatan: Bright flavors and unique ingredients 

 

Published or Updated on: February 1, 2009 by Karen Hursh Graber © 2009
Contact Karen Hursh Graber

Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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