As for butter versus margarine, I trust cows more than chemists. ~Joan Gussow

Grapefruit + Jicama Salad

It’s raining grapefruits and I’m thinking of new ways to eat them or prepare them. A few weeks ago I needed a quick recipe to bring to a work potluck. Because our kitchen at work is about the size of a matchbox and the microwave doesn’t work well, I wanted to avoid anything that needed to be heated. I looked in my fridge and had lots of grapefruit and limes….what about a grapefruit and jicama salad, I thought to myself? Luckily I had to run to the grocery store (for work) so I picked up one jicama.

Jicama is eaten throughout Mexico. You can’t go too far without running into a fruit cart selling sliced jicama dusted with chile powder. Yum! It has a very mellow flavor but is extremely crunchy and refreshing. You can find jicama in any Mexican grocery or near the potatoes in most mainstream grocery stores.

Ingredients:

  • 2 grapefruits
  • 1 medium-sized jicama
  • Juice of 1 or 2 limes
  • Lime zest to garnish
  • 1/2 tsp sugar (optional)

Directions:

(1) Half the grapefruit. Cut around the membranes and cut out grapefuit flesh. Place into bowl. Make sure you also add the juice.

(2) Peel jicama. Cut in large slices, a little wider than a julienne cut. Add to bowl.

(3) Juice 1 or 2 lemons over the jicama and grapefruit.

(4) Dust with sugar to sweeten up the salad a tad, if you want.

(4) Zest enough lime to garnish the dish, or to your liking.

Note: This salad keeps well even after the day it’s made because jicama keeps it shape and flavor, especially with the help of the acid from the lime and grapefruit.

Grapefruit and Jicama Salad

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