Photo of: Mexican Jicama Snack

Mexican Jicama Snack

Submitted by: caztoindy 
Peel and cut a humble jicama into crunchy sticks, season with lime juice and zesty red pepper, and enjoy a healthful, crunchy snack in under 10 minutes. 

Photo of: Jicama Salad with Cilantro and Lime

Jicama Salad with Cilantro and Lime

Submitted by: L. Perry 
A crisp and refreshing jicama salad for summer or anytime, this salad goes really well with a Mexican-style dish. 

Tangy Jicama Slaw

Submitted by: jmsgemini 
Living In: Chicago, Illinois, USA
Mandarin orange segments and jicama are tossed with fresh lemon and lime juices and cilantro for this tangy slaw. 

Photo of: Jicama and Melon Salad

Jicama and Melon Salad

Submitted by: Basil Babe 
Jicama and Honeydew melon feature prominently in this fresh salad bringing fruit and vegetable together for a tangy treat. 

Photo of: Mozzarella and Tomato Appetizer

Mozzarella and Tomato Appetizer

Submitted by: Jackie 
Fresh grape or cherry tomatoes, prosciutto, fresh basil leaves and marinated mozzarella, speared with a cocktail toothpick, make a colorful and tasty appetizer. 

Photo of: Jicama Corn Salad

Jicama Corn Salad

Submitted by: CLUKACEVIC 
Beautiful to look at, great blend of flavors and colors, plus it is super simple to make! Terrific as a side with Mexican cuisine! 

Photo of: Jicama and Pineapple Salad in a Cilantro Vinaigrette

Jicama and Pineapple Salad in a Cilantro Vinaigrette

Submitted by: Mister Umpire Supporting Member (Click to learn more about Supporting Membership)
Home Town: Owosso, Michigan, USA
Living In: Seattle, Washington, USA
Sweet and tangy work well together in this palate-pleasing salad. 

Great Easter Appetizer

Submitted by: GIOGIOW 
Hard cooked eggs are topped with a ham and cream cheese mixture and seasoned bread crumbs, then baked. 

Photo of: Pepper Jelly Appetizer

Pepper Jelly Appetizer

Submitted by: Donatella 
Traditionally made with cocktail sauce, the cream cheese block here gets peppered instead with this sweet-hot jelly.  

Jicama Pie

Submitted by: MANDR 
The cooked, sherry-infused jicama adds a delicious crunch to this pie. The cooked root vegetable mix is first folded into a yummy custard filling and then it 's poured into a pre-baked pastry shell. Cinnamon, butter and sugar are sprinkled over the top and the pie is slipped under the broiler to bake until bubbly and brown. 
 
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