Reviewed: Feb. 10, 2011

Did not care for the mint-fruit combination, would rate it higher without the mint.

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5 users found this review helpful

Reviewer:

RockyTrax

Cooking Level: Expert

Living In: Yankton, South Dakota, USA

Reviewed: Feb. 1, 2011

Nice change from the usual.

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1 user found this review helpful

Reviewer:

tapa

Cooking Level: Expert

Reviewed: Oct. 8, 2010

Disappointed. I like all of the ingredients by themselves and was excited to prepare jicama, but somehow the assembled dish did not appeal to me. Mint was kind of overpowering, jicama tasted too much like raw potato. The melon was the best part and I think that was due to the salt sprinkle. Won't make again.

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3 users found this review helpful

Reviewer:

covergirl

Reviewed: Sep. 14, 2010

I took the advice of others. I added strawberries, salt, less lime juice, and more honey

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Reviewer:

barbershop

Reviewed: Sep. 9, 2010

The flavors are good, but this takes a lot of work to eat. I will try shredding the jicama next time and cutting the melon into very slim strips.

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2 users found this review helpful

Reviewer:

MEEMEEBULUGA

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

Reviewed: Jul. 21, 2010

I recommend using less lime juice and little or no mint.

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Reviewer:

amazon_rc

Reviewed: Aug. 21, 2009

Clean, refreshing and delicious! Make sure to let your salad chill to blend the flavors of the dressing with the mint and fruit. A dash of salt brings out the honeydew like mad. I followed this recipe as written except for the salt and I cut my jicama into stars because I'm the nerd of the herd. Thanks for the recipe!

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12 users found this review helpful

Reviewer:

SunnyByrd

Living In: Seattle, Washington, USA

Reviewed: Jul. 14, 2009

This is awesome! I did make a few changes though. I made this as a vegetarian meal and substituted cantelope for the honeydew, added a little extra honey, and added 1/2 cup of strawberries. It was excellent. Highly recommended.

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8 users found this review helpful