Recipe and photo courtesy of Fonda San Miguel: Forty Years of Food and Art
Makes 6 servings
1 large jícama, peeled and cut into 1/4-inch-wide strips
3 navel oranges, peeled and sectioned with pulp and membrane removed
1 large cantaloupe or honeydew melon, peeled, seeded, and cut into bite-size chunks
½ c. pomegranate seeds
1 c. fresh lime juice
2 sprigs cilantro, chopped
1 t. sea salt
½ t. chili powder (optional)
Pomegranate Dressing (optional; recipe below)
In a nonreactive bowl, combine jícama and fruit. Toss with lime juice, cilantro, and salt. Refrigerate about 1 hour to allow flavors to meld. Toss with chili powder before serving; also can be tossed with Pomegranate Dressing.
Chef’s Note: Depending on the seasonal availability of fresh fruit, the salad is equally good made with Rio Star grapefruit, pineapple, blood oranges, cantaloupe, watermelon, and honeydew melon.
The Pomegranate Dressing
Makes 1½ c.
Seeds of 1 whole pomegranate, with some seeds reserved for garnish
½ c. sour cream
4 T. sugar
½ c. apple juice
Combine pomegranate seeds, sour cream, sugar and apple juice in a blender and puree.