Bright white crunchy jicama and tropical pineapple, orange and mango, this juicy jicama fruit salad with cilantro and lime dances with mouthwatering flavor!
Click here to PIN Jicama Fruit Salad with Cilantro and Lime.
A tropical fruit salad with vegetable and herb surprises! This salad showcases jicama, the delightful crisp and slightly sweet vegetable, cut into small lengths.
Mix the jicama with pineapple chunks, orange sections, and cubes of mango, and stir in a simple mix of lime juice and zest plus agave syrup. Little bits of cilantro gives it the herby emerald sparkle.
What’s in this salad–the details:
Starring jicama, of course:
- Jicama (HEE-kah-ma) is a crunchy vegetable with rough brown skin and crisp juicy sweet white flesh. It looks kind of like a large oval potato.
- Jicama is an excellent source of Vitamin C and boasts a significant amount of gut-healthy prebiotic fiber.
- Sometimes at the grocery checkout, the cashier asks me about the big unfamiliar brown turnip-looking vegetable I’m buying. If I could, I’d cut into the jicama right then and there and offer them a bite. I want everyone to know jicamaโs surprising crisp texture and mild sweet taste.
Oranges–how to cut orange sections:
Choose 2 oranges and cut out sections so there is no white pith. The sections are known as “supremes.” To cut supremes from oranges, slice away the tops and bottoms of the oranges 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 save the juice in a separate bowl.
Mangoes–you’ll need two for this recipe.
Mango varieties are many. Americans are probably most familiar to the oval round shaped mangoes available in winter. These are fairly easy to cut and the ones I used for this recipe. Here’s a video showing how to cut those.
In summer you might find the Ataulfo varietal, smaller with the oblong flat shape. Here’s a video on how to cut a juicy Ataulfo mango.
You’ll need a half of a pineapple for this fruit salad.
- To cut the pineapple, slice off the top and bottom, and then stand the pineapple up. Following the curve of the pineapple, slice away the thick prickly skin, cutting deep enough so most of the โeyesโ are trimmed away.
- Cut the pineapple lengthwise in half and then into quarters. Slice off and discard the tough core. Chop two of the quarters into chunks about 1/2″ big, and save the rest to make tempeh and pineapple kebabs!
Lime:
Jicama is even more delicious with a sparkle of lime and this recipe uses both the juice and zest of two limes. “Zesting” citrus is super easy with a microplane zester. If you don’t already own a microplane zester, buy one asap! You need this tool! Really! Find simple zesters at your local kitchenware store or where you buy your kitchen tools.
Cilantro:
Did you know that cilantro is basil and mintโs cousin? 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 for the cilantro in this salad.)
Once you have all the fruit and jicama cut and in a bowl, whisk chopped cilantro and agave syrup (or honey) with the orange and lime juices. Enjoy for days.
This jicama fruit salad beautifully complements Mexican and Southwestern food. Try it with these vegetarian chard enchiladas with red chile sauce.
More jicama recipes:
- Cut the jicama into heart shapes for this jicama salad with cumin lime vinaigrette and grapefruit “supremes.”
- Cut jicama into patriotic stars for this red, white, and blueberry salad.
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Jicama Fruit Salad with Mango and Pineapple
Ingredients
- ยฝ 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
Instructions
- 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 โeyesโ are trimmed away too. With a paring knife or the tip of a vegetable peeler, pick out any โeyesโ still poking out from the fruit.
- Cut the pineapple into half lengthwise and then into quarters. Slice off and discard the tough core center from each quarter. Chop just 2 of the quarters into chunks about 1/2" big and put in a bowl. Save the remaining pineapple half for another purpose. (see note)
- โSupremeโ 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.
- Cut the mangoes into cubes: Slice the fattest sides down and around the mangoโs 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.
- Peel the jicama. Cut into ยผ-inch slices, and then slice into ยผ-inch strips. Cut into lengths about 1-inch long. Add to the bowl.
- 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.
Notes
Nutrition
This is an update of a recipe I posted in 2015.
You giving me a delicious travel bug. GREG · 19 February, 2015
thanks Greg. I’ve got that bug too. Where are we going next? · 21 February, 2015
Made it today, much needed citrus hit on this chilly March 1st in Kansas! · 1 March, 2015
Thanks Kelly. I hope you and your eaters enjoyed the salad! · 2 March, 2015
I traded out yellow peppers for the oranges. Delicious! · 22 February, 2019
Awesome Brittany! Way to use what you have creatively! · 22 February, 2019