Jicama-Melon Salad With Pomegranate Dressing

Total Time
40mins
Prep 40 mins
Cook 0 mins

This is referred to as "pico de Gallo" in Jalisco, Mexico. Depending on the availability of the cantaloupes, this is equally good with other fresh fruits such as pink grapefruit, pineapple, blood oranges, watermelon and honeydew melon. Feel free to interchange or mix the different fresh fruits. It makes a delightful palate cleaner. It is delicious served alone, or tossed with an elegant pomegranate dressing, which follows. Recipe from Chef to Chef.

Ingredients Nutrition

Directions

  1. In a non-reactive bowl, combine jicama with fruit.
  2. Toss with lime juice, cilantro and salt. Refrigerate about 1 hour, to allow flavors to meld.
  3. Toss with chili powder before serving.
  4. Pomegranate Dressing:.
  5. Combine all ingredients in a large non-reactive bowl and refrigerate for at least 2 to 3 days.
  6. While the salad is chilling. make the pomegranate dressing.
  7. Combine the pomegranate seeds, sour cream, sugar, and apple juice in a blender and puree.
  8. Note: time does not include refrigerating fruit prior to serving. Makes 1 and 1/2 cups.

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