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.
Servings per Recipe
Calories : 130
Fat : 0 g
Sodium : 10 mg
Total Carbohydrates : 30 g
Fiber : 11 g
Protein : 2 g
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)
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.