Serving
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Jicama & Orange Salad
Mexico, Yucatán
  -   Xol-Chon (Kek)
Makes
Effort:
Sched:
DoAhead:  
2-1/4 #  
**
2+ hrs  
Yes
This "change of pace" salad often accompanies grilled meats, but can also be chilled and served as a fruit desert. Some recipes call for making it with bitter oranges and adding sugar, but I prefer it with sweet oranges and no sugar.




2
1
1/4
2
2
lrg
#
c
t
T
Oranges
Jicama (1)
Bitter Orange Juice (2)
Chili de Arbol, dried (3)  
Cilantro
Make   -   (2 hrs - 25 min work)
  1. Peel the ORANGES and separate into segments. Cut the segments into pieces about 1/2 inch wide, discarding loose membranes.
  2. Peel JICAMA, slice about 1/8 inch thick and cut slices into squares of about 1/2 inch on a side, or as desired..
  3. Squeeze ORANGE JUICE.
  4. Grind CHILIS to powder.
  5. Chop CILANTRO medium.
  6. Tumble All Ingredients until evenly distributed. Allow to sit for an hour or two to blend flavors.
NOTES:
  1. Jicama:   These root tubers are easily available in markets serving a Latin American, Southeast Asian or Philippine community, and in many regular supermarkets. Choose them of moderate size. For details see our Jicama page.
  2. Bitter Orange Juice:   (Saville Orange, Sour Orange) These oranges are of uncertain availability even here in Los Angeles. If you can't get them, fake it up. Use 2/3 Grapefruit juice, 1/3 Orange Juice and a touch of Lime Juice if you have it. For details see our Bitter Oranges page.
  3. Chili de Arbol:   These chilis are pretty hot and give the salad a noticeable bite. If this concerns you, or if you intend this salad as relief from spicy dishes, use half as much, or the same amount of a milder chili, such as New Mexico. For details see our Chili Page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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