Sweet and Savory Mango-Jicama Salad

Frank Strona, our west coast creator and online educator, reminds us that sometimes its normal that we get tired of the heavy meals that the winter brings us. So he shared this favorite of his. He noted that several versions exist online but he found them too plain – so is sharing his adapted recipe, amped up by adding blueberries and oranges. Don’t get stuck on the portions - use your eyes and taste as you go along. This is great as a side salad with bbq or burgers, or as a main course plated on top of mixed greens

Sweet and Savory Mango-Jicama Salad

Ingredients

Use this is a guide - you can add or subtract based on your tastes.

• 3 tablespoons sugar (Agave Nectar works as well, I also use sugar substitute and find it works when the fruit as already sweet)

• Grated lime zest of 2 limes plus 3 tablespoons juice

• 1/4 teaspoon red pepper flakes ( too taste – I usually add more as the Jicama can take it)

• Pinch salt

• 12 ounces jicama  – peeled & diced

• 2 mangos, peeled & diced

• Zest of 2 oranges, peeled and chop the fruit

• Zest of 1 lemon and 2 tablespoons of juice

• a pint of washed and dried blueberries

• 1 tablespoon of honey (or early season maple syrup)(optional)

• Fresh mint leaves

Preparation

1. In small saucepan, on medium heat add the sugar, 1/2 the lime zest and juice, 1/2 the lemon juice, 1/2 the orange zest

2. Add 1/4 teaspoon red pepper flakes, and a pinch salt.

3. Cook for 3 minutes until the sugar dissolves; stirring constantly.

4. Remove pan from burner

5. Peel the jicama, and cut into 1/4″ dice (should yield 1-1/2 cups), stir jicama in to the pan with the sugar syrup to coat, and allow the syrup to cool for 20 minutes.

While you wait for it to cool:

1. Peel the mangos, removing pit, and cut into 1/2″ dice (should yield about 4 cups). Add to a large serving bowl.

2. Peel your oranges and cut away the pith. Slice into 1/2″ thick rounds and then into 1/2″ dice. Add to bowl with diced mango.

3. Add the blueberries

4. Add the rest of the lime, lemon and orange zest and juices, honey and toss.

After the syrup has cooled for 20 minutes, pour over the fruit in serving bowl and toss until well combined.

Cover and refrigerate for at least 15 minutes prior to serving.

I think this is better after it has sit for a few hours or overnight.

Add the chopped mint before serving.

Note- A big part of this is not to add herbs like basil or cilantro unless you want it to become more of a “salsa”.