Summer Jicama Fruit Salad
Today we have simplicity, and summer time fresh fruit sensation on the menu. This Jicama salad is so simply delicious I think it will be another Summer Fav of mine. You can add a scoop of white chocolate ice cream, or just a dollop of light cool whip, if you’re not feeling like splurging on the extra calories with the ice cream. I also like to sprinkle a little unsweetened toasted coconut mixed with a crushed honey graham cracker. I also have one more suggestion for this salad, which is to serve it warmed over a nice piece of broiled fish like haddock or tilapia, maybe just cut up the pieces of fruit a little smaller so it is more of a fruit salsa instead, very tropical and tasty.
I have to say at first I had absolutely no idea what a jicama was, in fact my Mother came over for a visit, and she always comes over with some kind of goodies in hand, I love it though cause there is always a surprise……..I know I’m not a kid, but I’ll always be my Mother’s baby. Anyway, my mother had this strange root looking vegetable that smelled and resembled a potato to me. Even my Mother had no idea what is was. She said she came across it at the grocery store, and asked a worker what it was, and the employee said that you can eat it like a coconut. Then I asked my Mother what it was called, she just shrugged her shoulders and said, “I don’t know I just liked the guys answer so I bought it.” Now you will have to picture that my Mother is a shopaholic, that justifies her shopping with buying loads of food to give to everyone else in the family, even if she doesn’t know what it is. I couldn’t help but laugh. The conclusion of my story is me scanning the internet with a description quoted at ” what root vegetable looks like a potato, but is not a potato.” Really that’s what I wrote, and I came across the description, and definition of a jicama, which was basically a sweet flavoured root vegetable, also called yam bean, which originated from central America.
This was a good little adventure for me because I love trying new things, especially when they have good health benefits, and jicama has plenty starting with a good serving of fibre, potassium, and vitamin C. This few positive factors enables our bodies to have good digestive function, heart function, and keep our immune system in good working order. I am so glad my Mother picked up my first Jicama, cause it will be defiantly be a new favourite vegetable in my crisper drawer. Thanks Mom.
Summer Jicama Fruit Salad
Recipe type: Salad
Serves: 4 people
- 1 small cantaloupe
- 16 oz. package fresh strawberries
- 1 average size jicama
- ⅛ tsp. nutmeg
- ¼ tsp. cinnamon
- ½ tsp. pure vanilla
- 1 tsp. coconut palm sugar
- 1 tbsp. either lemon juice or lime juice
Coconut Topping Optional
- ¼ cup unsweetened coconut
- 4 honey graham crackers crushed, omit for GF
- Spray a pan with a light cooking spray, add unsweetened coconut to the pan and toast on medium heat for 3-5 minutes stirring frequently so not to burn and to toast evenly. Once coconut is toasted evenly remove from stove, place in a dish and allow to cool. Once it has cooled you can crush the honey graham crackers and mix the two together to sprinkle over the salad when you are just ready to eat it.
- Cut cantaloupe in half remove seeds in the centre using a spoon to scoop them out, remove peel and cut cantaloupe into small cubes, place in a bowl.
- Wash strawberries remove tops and centres, cut into small pieces as well, and place them in the bowl with the cantaloupe.
- Peel jicama just like you would a potato, than cube it up, toss in the bowl.
- You can now add the nutmeg, cinnamon, coconut palm sugar, vanilla, and lemon or lime juice. Give the salad a good stir so all the ingredients are well blended. The flavours will strengthen if you allow for the ingredients to mingle for a few minutes.
- Serve with your choice of ice cream, whipped cream, cool whip or the toasted coconut and graham mixture.