- Plum tomato
- English cucumber
- Red onion
- Jalapeno pepper
- Lime juice
- Ground black pepper
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May 10, 2016 | Issue #608
Papaya Salsa with Jicama Chips
From Our Recipe Files:
A Something Different Recipe
by Dana Jacobi
We’re featuring this popular recipe from the files, just in time for picnic season. With just a little chopping and whisking you can whip up a colorful, fresh and fruity version of ever-popular salsa. Pair with sweet and crunchy jicama for a refreshing appetizer that also packs a cancer protective punch with nutrients like vitamin C, carotenoids and fiber.
Makes 4 servings.
Per Serving: 105 calories, 25 g carbohydrate, 2 g protein, 10 g dietary fiber, 304 mg sodium.
- 2 cups diced papaya
- 2/3 cup chopped plum tomato, seeded
- 1/2 cup chopped English cucumber
- 1/4 cup finely chopped red onion
- 1 serrano or jalapeno pepper, seeded and finely chopped
- 2 Tbsp. fresh lime juice
- 1/4 tsp. ground cumin
- 1/2 tsp. sea salt, or table salt
- Freshly ground black pepper
- 1 medium jicama
- 1/3 cup chopped cilantro
In mixing bowl, combine papaya, tomatoes, cucumber, onion and chile pepper to make the salsa. Toss gently with fork. In small bowl, whisk lime juice and cumin with sea salt and 3-4 grinds pepper until salt dissolves. Pour over salsa and toss to combine. Set aside.
Meanwhile, use paring knife to peel brown skin from jicama and cut away fibrous layer beneath it. Cut a thin slice off bottom and stand jicama on work surface. Using large knife, cut jicama vertically into 1/8- to 1/4-inch slices. Stack oval slices, including uneven ones, and halve vertically. Cut slices into 2- to 3-inch pieces. You can store sliced jicama in a bowl of water in the refrigerator for up to 8 hours if not serving immediately. Drain and pat dry before using.
Just before serving, mix cilantro into salsa. Spoon salsa into serving bowl in center of serving plate. Arrange sliced jicama around it to use as dippers.