Name: Jicama Fruit Salad
Ingredients: 1 jicama; peeled and cut into bite-sized pieces; 1 mango; large seed removed; peeled and cut into bite-sized pieces; 1 cup blueberries (or: 1 cup strawberries; sliced); 2 tablespoon orange juice or lime juice; 1 tablespoon fresh cilantro; minced (or: fresh basil or mint leaves)

Servings per Recipe

Nutrition Facts

Calories : 130

Total Fat : 0 g

Sodium : 10 mg

Total Carbohydrate : 30 g

Dietary Fiber : 11 g

Protein : 2 g

Ingredients

1 jicama, peeled and cut into bite-sized pieces

1 mango, large seed removed, peeled and cut into bite-sized pieces

1 cup blueberries (or: 1 cup strawberries, sliced)

2 tablespoon orange juice or lime juice

1 tablespoon fresh cilantro, minced (or: fresh basil or mint leaves)

Preparation

Wash hands with soap and water.

Gently rub fruit under cool running water.

Add jicama, mango, and blueberries to a medium serving bowl.

Mix juice and cilantro in a small bowl.

Pour juice mixture onto fruit. Toss gently to combine.

Note

Recipe adapted from “Fruit Salad with Jicama” found at What’s Cooking? USDA Mixing Bowl. Recipe makes approx. 5 cups of fruit salad when using large jicama, about 3/4 cup per serving.