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Jicama-Fruit Salad

southern.chef's picture
  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)

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


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Nutrition Rank

Nutrition Facts

Serving size

Calories 230 Calories from Fat 122

% Daily Value*

Total Fat 14 g21.1%

Saturated Fat 1.4 g7.2%

Trans Fat 0 g

Cholesterol 9.8 mg3.3%

Sodium 152.4 mg6.4%

Total Carbohydrates 27 g9.1%

Dietary Fiber 4.9 g19.5%

Sugars 17.4 g

Protein 2 g3.9%

Vitamin A 4.5% Vitamin C 55%

Calcium 3.9% Iron 4.2%

*Based on a 2000 Calorie diet

Jicama-Fruit Salad Recipe