Salad of Jícama and Papaya

Name: Salad of Jícama and Papaya
Yield: 6 servings as a first course or side dish
Cuisine: Mexican
Ingredients: 3 tablespoons fresh orange juice; Big pinch grated orange rind; 1½ teaspoons sugar; ½ teaspoon coarse kosher salt; 2 tablespoons cider vinegar; 3 tablespoons light vegetable oil, such as safflower or corn; 3 tablespoons light vegetable oil, such as safflower or corn; 3 tablespoons light vegetable oil, such as safflower or corn; ½ pound jícama, peeled; 1 ripe papaya, 1¼ pounds; About ¼ cup minced cilantro; 2 Bibb lettuces, or 1 small Boston lettuce; 2 Bibb lettuces, or 1 small Boston lettuce

Preparation info

6
servings as a first course or side dish

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Smoked and salted meats or fish go particularly well with this crunchy sweet salad. You can substitute mango, melon, or oranges for the papaya—but the papaya’s seeds add a nice peppery bite.

Ingredients

3 tablespoons fresh orange juice
Big pinch grated orange rind
1½

Americas
Asia
Europe
Philippines
Spain
United States
Mexico
Side dish
Starter
Vegan
South East Asia
Central America
Mediterranean
Gluten-free

Method

Combine orange juice, rind, sugar, salt, and vinegar in a jar; shake to dissolve the crystals. Add oil.
Cut jícama in fine julienne strips, using a processor, vegetable cutter, mandoline, or knife.
Halve papaya; scoop out and reserve papaya seeds. Slice fruit in eighths and pare off skin. Cut pieces crosswise in thin slices. Combine with jícama; toss