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.
- 1 large jicama, peeled and cut into 1/4-inch-wide strips (have patience, jicama can be a little difficult to peel, but oh-so-worth it!!)
- 3 navel oranges, peeled and sectioned with pulp and membrane removed
- 1 large cantaloupe or 1 large honeydew melon, peeled, seeded and cut into bite-sized chunks
- 1⁄2 cup pomegranate seeds
- 1 cup fresh lime juice
- 2 sprigs cilantro, chopped
Ingredients for Pomegranate dressing
- pomegranate seeds, from 1 whole fruit, with some seeds reserved, for garnish
- 1⁄2 cup sour cream
- 4 tablespoons sugar
- 1⁄2 cup apple juice
- 1 teaspoon sea salt
- 1⁄2 teaspoon chili powder (optional)
Ingredients for Pomegranate Dressing
- In a non-reactive bowl, combine jicama with fruit.
- Toss with lime juice, cilantro and salt. Refrigerate about 1 hour, to allow flavors to meld.
- Toss with chili powder before serving.
- Pomegranate Dressing:.
- Combine all ingredients in a large non-reactive bowl and refrigerate for at least 2 to 3 days.
- While the salad is chilling. make the pomegranate dressing.
- Combine the pomegranate seeds, sour cream, sugar, and apple juice in a blender and puree.
- Note: time does not include refrigerating fruit prior to serving. Makes 1 and 1/2 cups.