Watermelon Jicama Salad


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  • 1 watermelon
  • 1-2 jicama fruit
  • 1 cantaloupe

Split the watermelon in half. Use a melon baller and scoop out the watermelon from one half into a large bowl.

Slice the cantaloupe in half and do the same with the melon baller.

Peel and slice the jicama into small pieces.

Once the watermelon is empty then re-add the balls of each and the jicama evenly to mix together. Cover with plastic wrap and refrigerated till needed.

Serve cold. The jicama will absorb some of the melons flavor and blend nicely.

Baked Jicama Fries


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  • 1-2 jicama fruits
  • 1-2 Knorr chipotle season cubes
  • 1 tsp garlic powder
  • black pepper, optional

Peel and slice the jicama into strips or bite size pieces. Place in a bowl and toss with the all the seasonings. Place on a spray oiled baking sheet and bake on 350 degrees for 20 minutes. You can do an extra 5 minutes on broil to give extra outside crisp.

Serve warm. The nice thing about jicama is that it is still crunchy after baking not like potatoes that can get soggy.