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Jicama-Fruit Salad

southern.chef's picture
Ingredients
  Jicama 2 Cup (32 tbs), peeled thinly sliced and cut into 1-inch pieces
  Canned pineapple chunks 20 Ounce (Undrained)
  Lemon juice 1 Tablespoon
  Anise seeds 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Iceberg lettuce head 1⁄2 Medium, shredded
  Bananas 2 , sliced
  Oranges 2 Large, peeled seeded and sectioned
  Salted peanuts 1⁄4 Cup (4 tbs)
  Pomegranate seeds 2 Tablespoon
  Mayonnaise 1⁄2 Cup (8 tbs)
Directions

Combine jicama, pineapple chunks, lemon juice, anise seeds, and salt in a mixing bowl, mix well.
Cover and chill 3 to 4 hours.
Line a large serving platter with lettuce.
Add banana to chilled mixture, toss gently.
Drain, reserving 2 tablespoons liquid.
Arrange orange sections and fruit pieces on lettuce leaves, sprinkle with peanuts and pomegranate seeds, if desired.
Combine reserved liquid and mayonnaise, mix well.
Serve with salad.

Recipe Summary

Cuisine: 
American
Method: 
Chilling
Servings: 
8

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