Jicama, Watermelon & Blueberry Salad
Jicama
Jicama (HEE-kah-ma) is a root vegetable native to Mexico and Central America. It has a thick brown skin with a crispy, juicy white interior. Its flavor is akin to a blend between pear, apple, and water chestnut .
In the supermarket, you’ll typically find Jicama in produce refrigerated section. When picking a jicama look for firm, unblemished roots. Avoid any that look shriveled or have soft spots. Store in a cool dry place and can typically be kept up to two weeks. Once cut, keep in the refrigerator and use within a few days.
Rich in potassium, vitamin C, potassium, and rich in inulin - a prebiotic fiver that supports digestive health. Jicama is not only very low in acid. This makes it an ideal addition to salads, offering a delightful crunch.
Jicama has a pH around 6.5 to 6.8, making it almost neutral on the pH scale. As a very low-acid food, jicama is an excellent choice for those looking to enjoy a fresh, crunchy snack or meal component without the worry of acid reflux or heartburn.
This salad paired with blueberries, watermelon, and jicama create a vibrant and festive red white and blue salad perfect for the 4th of July party or any other sunny day gathering.
The honey add a lovely touch of sweetness while the basil/lemon verbena/chamomile add an herbal earthy richness that develops the overall flavor of the dish.
If you try it, please share your thoughts and any variations you made in the comments below!
Herby Jicama, Blueberry, and Watermelon Salad
Ingredients
- 1 medium jicama, peeled and julienned
- 2 cups watermelon, cubed
- 1 cup blueberries
- 1 tablespoon fresh lemon verbena or basil, finely chopped
- 2 tablespoons honey
- 1 teaspoon lime zest
- Salt, to taste (optional)
Instructions
- Peel the jicama and cut into small cubes.
- In a large bowl, combine the julienned jicama, cubed watermelon, and blueberries.
- Add the finely chopped lemon verbena or basil to the bowl. These herbs add a fresh, aromatic flavor to the salad.
- Drizzle the honey over the salad mixture. Adjust the amount of honey based on your desired level of sweetness.
- Sprinkle the lime zest over the salad.
- If desired, add a pinch of salt to enhance the flavors.
- Toss the salad gently to combine all the ingredients, ensuring the honey and lime zest are evenly distributed.
- Garnish with edible flowers, I used chamomile or other herbs.
