Prep 10 mins
Cook 0 mins
This looks attractive and is very refreshing. If you wish to serve it with a very spicy meal and use it as a cooler omit the chile.
- 4 seedless watermelon wedges (3" wide and 9" long)
- 1 1⁄4 lbs jicama, peeled,cut in slices1/4" thick and about 2" by 3"
- 1⁄2 teaspoon salt
- 3⁄4 teaspoon chili powder
- 1 lemon, cut in quarters
- Using a sharp knife cut between the rind and the flesh of each watermelon wedge, leave the flesh sitting on the rind Cut throught the flesh to the rind at about 1 1/2" intervals Insert Jicama slices in the melon slits Mix salt& Chili pepper and sparinkle over the wedges Serve with lemon quarters, squeeze over the fruit as you are eating it.
This was a very refreshing appetizer, especially on a heavy eating/cooking day!! We didn't change a thing and thouroughly enjoyed the freshness of it. Will use it probably a lot this summer. Thanks Bergy!