Prep 45 mins
Cook 0 mins
This dish, local to Guerrero, is a nice twist on the more common comcination of jicama and oranges. It works well as a snack or as a starter salad. I love the contrast between the crispy jicama and the softer, sweeter piña. Serves four as a snack or two salad portions.
- 1 1⁄2 cups jicama, peel and diced into 1/2 to 3/4 inch cubes
- 1 1⁄2 cups fresh pineapple, peeled, cored and diced into 1/2 to 3/4 inch cubes
- 2 tablespoons chopped cilantro
- 1⁄2 teaspoon salt
- 1 small lime, juice of
- 1 serrano chili, seeded and finely diced
- Combine all ingredients in a bowl and chill for 30 minutes or longer. (Preparation time stated includes chilling time.).
- Serve cold or at room temperature.
- For a party, this looks great served in a hollowed out pineapple.
A nice and refreshing salad with lots of crunch. I enjoyed it more the second day and would recommend allowing it to sit longer than the 30 minutes recommended. Next time, I might leave some of the seeds in the pepper as this was very mild.
This is such a refreshing light salad. Perferct for my 2008 resolution LOL. Thanks Toni This was truly enjoyed :) Barbara