Here's a recipe from author Billie A. Williams. And she gives us some interesting information about jicama! This is definitely a salad I'm going to try, both at home and as a possible addition to my school lunch menus.
Patriotic Salad
Ingredients:
· 3 cups cubed seeded watermelon
· 2 cups blueberries
· 1 cup julienned jicama *
· 1/4 cup lemon juice
· 2 Tbsp. oil
· 2 Tbsp. honey
· 1/4 tsp. salt
· 1/8 tsp. white pepper
Preparation:
Combine lime juice, oil, honey, salt and pepper in small bowl and blend well. Mix immediately with the fruits and jicama. Chill well before serving. Serves 6
*The root's exterior is yellow and papery, while its inside is creamy white with a crisp texture that resembles raw potato or pear. The flavor is sweet and starchy, reminiscent of some apples or raw green beans, and it is usually eaten raw, sometimes with salt, lemon, or lime juice and chili powder. It is also cooked in soups and stir-fried dishes.
In cooking Jícama is often paired with chilli powder, cilantro, ginger, lemon,lime, oranges, red onion, salsa, sesame oil, grilled fish and soy sauce. It can be cut into thin wedges and dipped in salsa. In Mexico, it is popular in salads, fresh fruit combos, fruit bars, soups, and other cooked dishes. In contrast to the root, the remainder of the jícama plant is very poisonous; the seeds contain the toxin rotenone, which is used to poison insects and fish
