WHY THIS RECIPE WORKS? Jícama, with its crisp, apple-like texture and mild flavor, is well suited to raw applications like salads. We decided to combine this unique ingredient with fresh mangos and oranges, which boasted nuanced sweetness that complemented the jícama nicely. To bring the salad together, we made a spicy lime syrup dressing, which mellowed the jícama’s tough crunch and infused it with flavor. Make sure that the syrup has cooled before pouring it over the fruit.
SERVES: 4 to 6
INGREDIENTS:
- 3 tablespoons sugar
- ¼ teaspoon grated lime zest plus 3 tablespoons juice (2 limes)
- ¼ teaspoon red pepper flakes
- Pinch of salt
- 12 ounces jícama, peeled and cut into ¼-inch pieces (1½ cups)
- 2 oranges
- 2 mangos, peeled, pitted, and cut into ½-inch pieces
INSTRUCTIONS:
- Bring sugar, lime zest and juice, pepper flakes, and salt to a simmer in a medium saucepan over medium heat, stirring constantly, until the sugar is dissolved, about 2 minutes. Remove from heat, stir in jícama, and let the syrup cool for 20 minutes.
- Meanwhile, cut away the peel and pith from the oranges. Slice the oranges into ½-inch-thick rounds, then cut the rounds into ½-inch pieces. Place the oranges and mangos in a large bowl.
- When the syrup is cool, pour it over the oranges and mangos, and toss to combine. Refrigerate for 15 minutes before serving.
