Get my newest recipe via email:

Jicama Fruit Salad with Cilantro and Lime

It’s like pineapple, orange and mango got all dressed up looking for dessert. Bright white jicama and three shades of yellow and orange fruit, jeweled with emeralds of herby cilantro–this crunchy juicy jicama fruit salad with cilantro and lime dances in your mouth. A refreshingly light finish to Mexican and Southwestern meals, it’s welcome at breakfast too. And lunch. Here is sweet tooth satisfaction, any time of day.

Jicama Fruit Salad with Cilantro and Lime

Did you know that cilantro is basil and mint’s cousin? Were you thinking cilantro too pungent and would be weird in dessert? It must be the family resemblance that works, because cilantro is a wonderful counterpoint to the agave sweetened citrus juices and fruit. (If you are one who loathes cilantro, you can easily substitute basil or mint.)

ingredients for Jicama Fruit Salad with Cilantro and Lime

Jicama Fruit Salad with Cilantro and Lime cutting supremes of oranges

Sometimes at the grocery checkout back in Park City, the cashier asks me about the big unfamiliar brown turnip-looking vegetable I am buying. I wish I could cut into the jicama right then and offer them a refreshing bite. If I had a lime, I’d cut that for a squeeze of juicy sparkle. I want everyone to know jicama’s surprising crisp texture and mild sweet taste, particularly with a bump of lime.

Jicama Fruit Salad with Cilantro and Lime veffie array

Besides a well-stocked grocery store here in this sleepy southern Baja town, we’re lucky to have the fruit and vegetable stand, Frutas y Verduras La Pitahaya, run by a couple of local ladies, Rocio and Danna. I call their store “the girls.” The girls are always busy–you would be amazed at the produce, and eggs and beans and nuts that daily rolls in and out of their shaded storefront. They stock the best and freshest in town.

fruit and vegetables store in Baja

Jicama Fruit Salad with Cilantro and Lime mango and "girls"

When there are no other customers I make a point to chat in Spanish with Rocio, who graciously corrects my mistakes and phrasing. Her outgoing and friendly joshing goes on all day with a turnstile of customers, in English or Spanish, depending on the person. In the store, I’ve overheard her on the phone swearing like a Spanish sailor, using words I would never say because Spanish is not my mother tongue.

Jicama Fruit Salad with Cilantro and Lime

Anyway, Rocio and Danna stock fresh jicama, pineapple, mango, oranges, limes and cilantro for this salad. I had every intention of giving them some after I took the photos—but whoops, Robbie and I tasted and shared it all way too quickly. Bottom line, this salad is delicious! I’m scooting into town right now for more ingredients. This time Rocio and Danna will get a portion, or three.

Jicama Fruit Salad with Cilantro and Lime scooting off to the store for ingredients

Here’s a short video on cutting mangoes the easy way.

When you make this salad, please let me know! Leave a comment below, or take a photo and tag it on Instagram or Twitter with #lettycooksveggies!

Thanks for being here. To receive notices whenever I post a new recipe, especially if you like interesting vegetarian recipes and travel tales, subscribe here.

Jicama Fruit Salad with Cilantro and Lime
  • ½ fresh pineapple (about 2 cups chunks) (see note)
  • 2 oranges
  • 2 ripe mangoes
  • 1 small jicama (about 2 cups pieces)
  • 2 limes , zest and juice
  • 2 to 3 tablespoons agave nectar or honey
  • 2 tablespoons coarsely chopped cilantro leaves
  1. Cut the pineapple: Slice off the top and bottom, then stand the pineapple up. Slice away the skin, following the curve of the pineapple, cutting deep enough so most of the “eyes” are trimmed away too. With a paring knife or the tip of a vegetable peeler, pick out any “eyes” still poking out from the fruit.
  2. Cut the pineapple into half lengthwise and then into quarters. Slice off and discard the tough core center from each quarter. Chop into chunks about 1/2" big. Put the pineapple in a bowl.
  3. “Supreme” the oranges: Cut off the tops and bottoms and stand them top sides up. Slice away the peel following the orange's contour, completely removing the outside white pith as well as the orange peel. Remove the segments by cutting between the fruit and the membrane. Discard any seeds and set the juice aside in a separate bowl. Add the supremes to the pineapple.
  4. Cut the mangoes into cubes: Slice the fattest sides down and around the mango’s large seed. Cut a crosshatch into the pulp of each these sides, being careful not to cut down into the peel. Turn the diced pulp inside out in the skin and slice out the diced pulp. Add the mango to the bowl.
  5. Peel the jicama. Cut into ¼-inch slices, and then slice into ¼-inch strips. Cut into lengths about 1-inch long. Add to the bowl.
  6. Grate the zest from the limes and stir into the fruit. Juice the limes. Whisk the lime juice, agave nectar and chopped cilantro into the orange juice. Toss with the fruit.
Recipe Notes
Peel and cut the whole pineapple. Save the second half for snacks, smoothies or tempeh kebobs.


  • […] a week ago I was cruising the deli counter at the Salt Lake Whole Foods and spied a fruit and jicama salad with a cilantro lime dressing. I was thinking about making such a salad over the weekend when supper in a hurry became a priority […] Reply · 20 July, 2010

  • You giving me a delicious travel bug. GREG Reply · 19 February, 2015

    • Letty

      thanks Greg. I’ve got that bug too. Where are we going next? Reply · 21 February, 2015

  • Kelly

    Made it today, much needed citrus hit on this chilly March 1st in Kansas! Reply · 1 March, 2015

    • Letty

      Thanks Kelly. I hope you and your eaters enjoyed the salad! Reply · 2 March, 2015

  • […] and oranges and pineapple and crunchy sweet jicama, oh my. This refreshing fruit salad makes my mouth water just thinking about its agave-sweetened citrus […] Reply · 23 March, 2016

  • […] essential citrus oils and makes all the difference in final flavor. (The other day I was prepping this jicama fruit salad with a friend, and we didn’t have a decent zester—just a large-hole cheese grater—to zest the […] Reply · 13 June, 2016

  • […] You will have leftover fresh pineapple, perfect as a fresh fruit snack, delicious in smoothies, or in this tropical fruit salad with jicama. […] Reply · 24 October, 2017

Leave a Reply