From “Blue Eggs and Yellow Tomatoes,” by Jeanne Kelley. She writes: “Jicama is a large root vegetable with thick brown skin. The white insides have the crunchy texture of apples and are slightly sweet. It’s an excellent addition to crudite platters and salads. Store in the refrigerator.” Makes 6 servings.
Ingredients
1 1/2 pounds Mexican papaya
3/4 pound jicama
1 large mango
1 cucumber
1 orange
3 tablespoons fresh lime juice
1 teaspoon ground chile
1/2 teaspoon kosher salt
2 teaspoons finely chopped cilantro
Directions
Peel and dice (and seed, if necessary) the papaya, jicama, mango, cucumber and orange. Combine the diced fruit in a shallow serving dish or bowl.
Mix the lime juice, chile and salt in a small bowl. Pour the mixture over the fruit, add the cilantro, and toss gently but well. Serve.
(Our dessert variation: Eliminate the chile, reduce salt to a pinch, sub in mint for cilantro, add 2 teaspoons white sugar or honey to the liquid, and allow to marinate at least 1 hour. Serve with sorbet.)
