Crunchy Jicama and Melon Salad

Cuisine: Contemporary

Category: fruit

Servings: 6


1-1/2 cups julienne strips jicama (about
1/2 medium)
1-1/2 cups 1/2-inch cubes cantaloupe
1/2 medium)
2 tablespoons lime juice
2 tablespoons chopped fresh or
1 tablespoon dried mint leaves
1 teaspoon grated lime peel
1 teaspoon honey
1/4 teaspoon salt

2 red eating apples
2 tablespoons lemon juice
1 teaspoon grated lemon peel


Mix all ingredients in glass or plastic bowl. Cover and refrigerate about 2 hours or until chilled. 6 servings VARIATION CRUNCHY JICAMA AND APPLE SALAD Substitute red eating apples for the cantaloupe, lemon juice for the lime juice and grated lemon peel for the lime peel. Sprinkle with chopped pecans if desired.

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