Jicama or “Singkamas” is similar to a turnip in shape and texture but has a mild, sweet taste. In the Philippines, Jicamas are usually a summer treat. Juicy and crunchy, this tuberous root is eaten on it’s own or dipped in salt, seasoned vinegar, or shrimp paste. In the US, Jicamas are not commonly used but readily available in grocery stores. With summer approaching, I created an Apple Jicama Salad. A crunchy, juicy, citrusy, mint infused cool summer salad. I wanted something light and crunchy to eat without feeling guilty of high caloric content and the result was delicious. Useful tip if you are going to make this recipe: The smaller the Jicama and Apple cubes, the better!
Tips:
- Cut Apples and Jicama into small cubes
- Granny Smith Apples are recommended
- Peel Jicama carefully
Apple Jicama Salad
Scale
Ingredients
- 1 medium size Jicama peeled
- 2 granny smith apples cored and peeled
- 2–4 ounces freshly squeezed orange juice
- 1 teaspoon orange zest
- 5 mint leaves washed and dried thorougly
- Honey roasted sliced almonds (optional)
- Honey or maple syrup
Instructions
- Chop Jicama and Apples into small cubes and place in a large bowl
- Cut mint leaves in small pieces, place in bowl with Jicama and Apples
- Add orange juice and orange zest, mix well
- Add honey or maple syrup according to taste
