Prep 20 mins
Cook 0 mins
This is a colorful dip that can work well as a salad, especially nice when the jicama, oranges, onions & bell pepper aren't chopped as small as for a dip! Similar [& hotter] recipes have included seeded, chopped jalapeno peppers.
- 473.18 ml jicama, peeled, diced small
- 6 oranges, peeled, pith removed, sectioned, chopped small
- 59.14 ml red onion, finely chopped
- 59.14 ml red bell pepper, finely chopped
- 2 green onions, diced small
- 14.79 ml dried cilantro
- 14.79 ml lemon juice
- 2.46 ml granulated sugar
- 0.59 ml salt
- In a large bowl, mix all the ingredients & chill in the refrigerator.
- Serve with chips.
This rated 5 big ones from both DH and me! I used Cara Cara oranges, supremed over my bowl so I got the benefit of their sweet juice as well as the tart lemon. For that reason, I omitted any additional sugar. Rather than red onions, I added extra green ones. I was not expecting to care for the red pepper as I am not a fan but it worked perfectly here, both in texture and taste. . Even though I rarely add salt, that tiny bit really made these flavors _pop_ in your mouth. A half recipe, chopped in larger pieces, made a lovely side salad for us with some left for my lunch today. Thanks for sharing your recipe! We truly enjoyed it!
I'm still trying to figure out where this might have gone astray for me. Love both jicama and oranges but for some reason this was a little flat for my tastes. Since making it as presented I added some diced seedless cucumber and a little extra red onion, both of which worked well. Will continue to play some more as I think this is a recipe that could work. Thanks Sydney Mike.