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Honeydew, Jicama, and Mango Salad

Honeydew, Jicama, and Mango Salad


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Don’t worry about removing all of the melon seeds in this take on the popular Mexican street snack—they’re edible and add a little crunch.

Ingredients

  • ½ small honeydew or Snow Kiss melon (about 1½ lb.)
  • 1 small or ½ large jicama (about 14 oz.), peeled, thinly sliced into rounds
  • 1 ripe but firm mango, peeled, thinly sliced
  • Tajín Clásico seasoning and lime wedges (for serving)

Recipe Preparation

  • Using your hands, pull out some seeds from melon half (you don’t want to ruin the round shape of the inside by scooping with a spoon). Place a cut side down and remove rind by slicing down along the curve of the melon with a sharp knife, rotating as you go.

  • Using a mandoline or a sharp knife, thinly slice melon into rings.

  • Toss melon, jicama, and mango on a platter with lime juice; season generously with salt. Sprinkle with Tajín, and serve with lime wedges and more Tajín.

Reviews Section

Mexican Fruit Salad

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A simple Mexican fruit salad that’s spiced up! I toss my favorites – watermelon, honeydew, pineapple, cantaloupe and of course, mangoes in a light honey-lime and chili flavored dressing! This is the perfect refreshing and healthy treat for all your summer gatherings!


Food too pretty to eat. . ❤️

But beside it being just a pretty face, it’s refreshing, cooling, and it’s anything but your basic boring fruit salad. And let me state the obvious here for a second, it’s HEALTHY. I mean a healthy salad that’s sweet and can pass as dessert but totally waistline friendly and perfect for the summer months that are just around the corner? Cheeyeah.

And hello! Cinco de Mayo! Isn’t the 5th of May all about those delicious flavor bites. Then how is this not suppose to be the highlight of our week? A fruit salad drizzled with honey-lime-chili dressing is absolutely perfect.

Yes, a thousand times over.

And then there’s Mother’s Day which is all about those brunches, picnics, and just fun summer shenanigans in general. My summer-inspired Mexican fruit salad recipe is a total twofer. Make it for the 5th, love it, obsess over it, then make it all over again for Mother’s Day.

For my Mexican fruit salad I used:

  • mangoes (because hi!! mangoes covered in ancho chili powder are so amazing)
  • pineapples
  • watermelons
  • cantaloupe
  • honeydew

But really, no one is stopping you from tossing in strawberries, cuties, kiwis, blueberries or anything else you, please! My simple lime, honey, and ancho chili dressing would go great with berries, melons, and so much more. Thankyouverymuch. Once in a while, I get these crazy ideas to toss in things like avocados into a fruit salad, because, why not? And have you ever had honey-sweetened dressing on avocados? DO IT.

I know that some people might find it a little weird to put a chili powder flavored dressing on a fruit salad. I mean what?

But my friends, you have to give this a try. My bestie/ex-neighbor introduced me to the world of lime and chili on all things fruit last year. And yeah, for her it was a total pregnancy craving but me, OMG. I became OBSESSED. My biggest snack obsession last summer? A diced mango tossed with a pinch salt, lime juice, and you guessed it, chili powder. And then I met chamoy ((❤️)), which is kind of sort of similar to hot sauce but a little more acidic and a little less spicy. But mangoes have becomes a favorite of mine covered in chamoy.


11 Recipes That Will Make You Love Fruit Salad

We’ve all had enough hard, crisp, and flavorless mixes of sharp-cornered honeydew cubes, unyielding cantaloupe, and sour, frosted strawberries to never say yes to fruit salad again. It doesn’t have to be this way, people. Here are 11 recipes for fruit salads the way they should be.

1. Grilled Watermelon, Feta, and Mint Salad

This fresh, healthy summer salad balances sweet, tart, and salty, grilled watermelon, combines with feta, and mint. Get our Grilled Watermelon, Feta, and Mint Salad recipe.

2. Winter Fruit Salad with Pomegranates

Crisp apples, oranges, grapefruit, ripe pear, and jewel-like pomegranate seeds. Save this cold-weather fruit salad for a holiday brunch or dessert after a particularly rich meal. Get the recipe.

3. Summer Stone Fruit Salad

An easy-to-make vanilla syrup coats fresh ripe nectarines or peaches, apricots, plums, and cherries. Pistachios add texture. Get our Summer Stone Fruit Salad recipe.

4. Spring Fruit Salad with Honey Vinaigrette

The dressing for this gorgeous mix of blueberries, mango, blackberries, strawberries, and pineapple contains honey, orange, poppy seeds, and, as an optional enhancement, a bit of sour ale. Get the recipe.

5. Spicy Jicama, Grapefruit, and Mango Salad

For this healthy, refreshing salad that’s both sweet and savory, jicama combines with ruby grapefruit and mango with lime, cayenne pepper, and cilantro. Get our Spicy Jicama, Grapefruit, and Mango Salad recipe.

6. Summer Berry Salad

For this classic summer berry salad recipe, an orange-flavored syrup bathes ripe, sweet strawberries, blackberries, and blueberries. This is all about using ripe, seasonal, flavorful fruit, so buy the best you can find. Get our Summer Berry Salad recipe.

7. Layered Jello Fruit Salad

You’re thinking: Seriously? But this multi-layered masterpiece of strawberries, bananas, and pineapple set in Jell-O is seriously good. Get the recipe.

8. Strawberry and Orange Salad with Citrus Syrup and Fresh Mint

Serve with shortcake and whipped cream for dessert, or as the star of a lovely weekend brunch in spring or summer. Get the recipe.

9. Grilled Fruit Salad with Lime Zest and Vanilla Sugar

A seasonal fruit assortment (peaches, plums, pineapple, mango, or pears) are grilled in big pieces, then chopped and mixed with lime zest and juice and vanilla sugar. Get the recipe.

10. Triple-Melon Fruit Salad

Starchy salads always have their place at a picnic, but a refreshing fruit salad is welcome at any gathering. A touch of fresh mint and lime juice perks up this colorful three-melon combination. Get our Triple-Melon Fruit Salad recipe.

11. Grape Salad

This rich, luxurious mix of different varieties of grapes, sour cream, cream cheese, sugar, and vanilla is a Midwest holiday classic, though we like it in late summer, when the grapes are ripe and we crave something cool and refreshing. Get the recipe.


Ingredients

  • Pineapple - fresh pineapple is best if you can get it. If not canned chunks will work as well.
  • Watermelon - seedless watermelon
  • Mango - A nice ripe mango can be found pretty much year-round. There are several varieties and growing seasons that are exported here. To check for ripeness you can go by how they feel. If gently squeezed they will be slightly soft and often have a fruity aroma.
  • Papaya - These may be slightly harder to find. If you can't get them just add a little more of your other fruits to make up for them.
  • Grapes - I like to use both green and red seedless grapes. You can use what you like best.
  • Lime - Fresh lime and lime zest give this Mexican fruit salad its freshness.
  • Chili lime seasoning - This gives a little spice and tons of flavor.

How to Make Melon the Star of Your Summer Menu

Thunk, thunk. It’s melon season, and thank goodness! Nothing is easier to serve a hungry child (or adult, for that matter), and nearly nothing—margaritas and ice cream aside—takes the edge off the dog days of summer quite so well. So look for fat, gorgeous melons on roadside stands or at the farmers’ market. Here’s how to hunt, the tools you need, and how to enjoy these seasonal beauties.

Choosing and Storing:

Look for ripe melons with a strong, sweet fragrance that give slightly when pressed at both ends. (A fully ripe melon may have tiny cracks at the stem end.) Select orbs that are heavy for their size and free of deep blemishes, shriveled peel or soft, moldy areas. Keep an eye peeled for a large, pale yellow (but not white, soft or moldy) patch on one side of a watermelon, indicating it was left on the vine to ripen, and is therefore likely to be sweeter. To select the juiciest melons, knock on one and listen for a deep resonance. (It’s fun, and you’ll look like you know what you’re doing!)

Melons taste sweeter if served at room temperature or only slightly chilled, so pluck them from the fridge about 30 minutes before serving. Store ripe melons in the refrigerator for up to five days. To keep them moist, peel and cut off slices only as you need them. Pro tip: Though it will never be quite as sweet as vine-ripened, and underripe melon will sweeten slightly if left in a paper bag at room temperature for a few days. (An exception is the honeydew, which will stay only as sweet as it was when harvested!) Although best eaten as soon as possible, a whole watermelon can stay in the refrigerator (if you’ve got the room!) for up to one week. If it is too big to fit in the fridge, stash it in a cold, dark place for no more than three days. Cover cut pieces with plastic wrap or place in an airtight container. Ahh. No melons gone to waste no melons left behind!

The key to eating more tasty melons is remembering how easy they can be to prepare, with the right tools! A tablespoon measurement won’t do you must have a melon baller! The watermelon obsessive will appreciate this watermelon wedger (above), which slices up the melon into perfect slices in—blows on knuckles—20 seconds! There’s this knockout watermelon tap kit, for Instagrammable barbecues, and a special slicer, which stashes neatly in your gadget drawer. (Here’s another super-cool melon slicing option!) Oh, and if you want to peel that cantaloupe or honeydew, go with these excellent soft fruit peelers.

When people battle about which fruit constitutes “nature’s candy,” surely they have something like this salad in mind. Dreamboat figs nestle next to candy-sweet cantaloupe and honeydew. Cream, lemon and mint provide silky, bright counterparts. It’s one of the summeriest things you can eat.

It’s hot, but don’t get so distractible and overheated you forget about the classics. Watermelon salad with feta and mint is a hit for a reason! It’s four ingredients, including lime, to balance out watermelon’s super-sweetness. The melon juice gets on the cheese the mint brightens up the whole thing we are so hungry.

Is it possible to improve upon a traditional mango lassi? Maybe not, but this smoothie sure gives it a shot. It’s got melon plus cantaloupe, yogurt for the hit of protein you want in the morning, and cardamon, orange juice and honey to round things out. It’s equally good at 3 in the afternoon, on a balcony overlooking the water.

Don’t say we never did anything nice for you. If you’ve never had grilled salmon with ripe melon, the two are as delightful together as vanilla and chocolate. This knockout dish brims with watermelon, cantaloupe, and honeydew. Serrano chile, lime and cilantro keep things fresh and fiery at once. All you need is a grill or a grill pan.

Don’t panic. We’re not giving you homework in the middle of summer. These soups comprise just six ingredients and one blender, which you rinse between making them. The trick is in the presentation some guests have hidden chilled honeydew soup, while others have hidden chilled canteloupe soup. The two cuddle together in one bowl for the lightest, most delightful summer treat.

You couldn’t choose among the melons at the market. You seem to have bought them all. Great! Put that bounty to best use in this riff on mango-with-chile-and-lime that’s so common in Latin American and Mexican cuisines. Watermelon, pineapple, cantaloupe, honeydew and jicama are all here, waiting for their bath of lime, lemon, salt, red pepper flakes, and cilantro. This is what you want when the temperature soars past 80.

Don’t you… forget about meat. This salad (is it a salad?) features that beloved prosciutto-and-melon combo. It’s hearty enough to be lunch, and bright enough (thanks to mint, white wine vinegar and basil) to feel cooling and elegant at once.

Melon already feels like dessert. We get it. But watermelon-lime-basil granita takes the flavors you know and love, mingles them gorgeously, gets them icy cold, and saves you from the heat. It’s that simple. Would that everything was in the summer.


Honey Dew ,Jicama and Mango Salad

Heyyyy, Don’t worry about removing all of the melon seeds in this take on the popular Mexican street snack—they’re edible and add a little crunch to your munch!

INGREDIENTS:


½ small honeydew or Snow Kiss melon (about 1½ lb.)

1 small or ½ large jicama (about 14 oz.), peeled, thinly sliced into rounds

1 ripe but firm mango, peeled, thinly sliced

Tajín Clásico seasoning and lime wedges (for serving)

DIRECTIONS:


Using your hands, pull out some seeds from melon half (you don’t want to ruin the round shape of the inside by scooping with a spoon).

Place a cut side down and remove rind by slicing down along the curve of the melon with a sharp knife, rotating as you go.

Using a mandoline or a sharp knife, thinly slice melon into rings.

Toss melon, jicama, and mango on a platter with lime juice season generously with salt.

Sprinkle with Tajín, and serve with lime wedges and more Tajín.

Enjoy! Eat Well my friends

No comments:

1. Use a "refrigerator thermometer" to keep your food stored at a safe temperature (below 40 degrees fahrenheit).

Cold temperatures slow the growth of bacteria. Ensuring that your refrigerator temperature stays at 40 degrees Fahrenheit or colder is one of the most effective ways to reduce your risk of food-borne illness. You can buy a refrigerator/freezer thermometer at appliance stories, home centers (i.e. Home Depot), and kitchen stores including online ones, such as Cooking.com.

2. Defrost food in the refrigerator, the microwave, or in cold water. never on the counter!

Perishable foods should never be thawed on the counter for longer than two hours because, while the center of the food may remain frozen, the outer surface may enter the Danger Zone, the range of temperatures between 40 and 140 degrees fahrenheit, in which bacteria multiply rapidly. If you’re short on time, use the microwave or you can thaw meat and poultry in airtight packaging in cold water. Change the water every half-hour so it stays cold and use the thawed food immediately.

3. Always use separate cutting boards for raw meat/poultry/fish and cooked foods/fresh produce.

Bacteria from uncooked meat, poultry, and fish can contaminate cooked foods and fresh produce. An important way to reduce this risk is to use separate cutting boards for raw meat/poultry/ fish, and cooked foods/fresh produce.

4. Always cook meat to proper temperatures, using a calibrated instant-read thermometer to make sure.

One effective way to prevent illness is to use a food thermometer to check the internal temperature of meat, poultry, and egg dishes. The USDA Recommended Safe Minimum Internal Temperatures are as follows:

* Beef, veal, and lamb (steaks and roasts), fish - 145 degrees fahrenheit

* Pork and ground beef - 160 degrees fahrenheit

* Poultry - 165 degrees fahrenheit.

Cook meats like roasts and steaks to lower temperatures, closer to medium-rare, so that they retain their moisture. It is recommended that those who are at high risk for developing food-borne illness (i.e. pregnant women and their unborn babies, newborns, young children, older adults, people with weakened immune systems, or certain chronic illnesses) should follow the USDA guidelines.

5. Avoid unpasteurized/raw milk and cheeses made from unpasteurized milk that are aged less than 60 days.

Raw milk is milk from cows, sheep, or goats that has not been pasteurized (heated to a very high temperature for a specific length of time) to kill harmful bacteria that may be present. These bacteria, which include salmonella, E. coli and listeria, can cause serious illness and sometimes even death. The bacteria in raw milk can be especially dangerous to pregnant women, children, the elderly, and people with weakened immune systems or chronic illnesses. Raw milk cheeses aged 60 days or longer are okay, since the salt and acidity of the cheese-making process make for a hostile environment to pathogens.

6. Never eat "runny" eggs or foods, such as cookie dough, that contain raw eggs.

Even eggs that have clean, intact shells may be contaminated with salmonella, so it’s important to cook eggs thoroughly until both the yolk and the white are firm. Casseroles and other dishes containing eggs should be cooked to 160 degrees fahrenheit and you can use an instant-read food thermometer to check. Eggs should always be cooked fully and those who are at high risk for developing foodborne illness (pregnant women and their unborn babies, newborns, young children, older adults, and people with weakened immune systems or certain chronic illnesses should follow the USDA guidelines. If you can’t resist runny eggs or sampling cookie batter, use pasteurized eggs. They’re found near other eggs in large supermarkets.

7. Always wash your hands in warm soapy water for at least 20 seconds before handling food and after touching raw meat, poultry, or eggs.

You can pick up a lot of bacteria out in the world, so it’s important to always wash your hands before you eat or prepare food. You should also wash your hands after touching any uncooked meat, poultry, fish, or eggs, as the bacteria from these foods can contaminate cooked foods and fresh produce. Use soap and warm water and wash thoroughly for at least 20 seconds.

8. Always heat leftover foods to 165 degrees fahrenheit.

The USDA recommends heating all cooked leftovers to 165 degrees fahrenheit in order to kill all potentially dangerous bacteria.

9. Never eat meat, poultry, eggs, or sliced fresh fruits and vegetables that have been left out for more than two hours or more than one hour in temperatures hotter than 90 degrees Fahrenheit.

If you leave perishable foods out of the refrigerator or freezer for more than two hours they may enter the Danger Zone—the unsafe temperatures between 40 and 140 degrees Fahrenheit, in which bacteria multiply rapidly.

10. Whenever there’s a food recall, check products stored at home to make sure they are safe.


Real Girl’s Kitchen: Jicama, melon and mango beachside skewers

I just got home from a week-long vacation with my mom, sister and my precious little nephew, Luca. So much has been happening in all of our lives that it had been a couple years since we took some time away together. It was pure bliss. It was Luca’s (he’s 4 months old now) first vacation out of the country and he was so cute in all of his sun protection gear! We swam, read books (I finally finished the third Fifty Shades of Grey book!), played dominoes, drank margaritas, laughed with each other and ate amazing, authentic Mexican food. Other than the three paparazzi boats that were permanently docked outside of our room, we couldn’t have dreamed up a better getaway.

We stayed at the St. Regis in Punta Mita and this dish was inspired by my favorite beach-side snack. Each day around three in the afternoon, one of the staff (our buddies Antonio and Reyes!) would pass out these little cups of honeydew melon and jicama on the ends of toothpicks. They were soaked in fresh lime juice and, as I bit in to these little bites of heaven, I knew I had to post the recipe. Something this simple and tasty deserves to be shared.

Ingredients:

  • Wooden skewers
  • Jicama
  • Melon
  • Mango
  • Fresh lime juice
  • Spicy chili or cayenne pepper seasoning (they used a seasoning called Tajin and of course I had to come home with a bottle of it)
  • Sea salt

Slide a cube of each on to the skewers. Douse them in fresh lime juice and shower with seasoning and a pinch of salt.

More Real Girl’s Kitchen skewer combination ideas:

Jicama, apple, peach, melon, honeydew melon, mango, radish, avocado — the possibilities are endless!


11 Recipes That Will Make You Love Fruit Salad

We’ve all had enough hard, crisp, and flavorless mixes of sharp-cornered honeydew cubes, unyielding cantaloupe, and sour, frosted strawberries to never say yes to fruit salad again. It doesn’t have to be this way, people. Here are 11 recipes for fruit salads the way they should be.

1. Grilled Watermelon, Feta, and Mint Salad

This fresh, healthy summer salad balances sweet, tart, and salty, grilled watermelon, combines with feta, and mint. Get our Grilled Watermelon, Feta, and Mint Salad recipe.

2. Winter Fruit Salad with Pomegranates

Crisp apples, oranges, grapefruit, ripe pear, and jewel-like pomegranate seeds. Save this cold-weather fruit salad for a holiday brunch or dessert after a particularly rich meal. Get the recipe.

3. Summer Stone Fruit Salad

An easy-to-make vanilla syrup coats fresh ripe nectarines or peaches, apricots, plums, and cherries. Pistachios add texture. Get our Summer Stone Fruit Salad recipe.

4. Spring Fruit Salad with Honey Vinaigrette

The dressing for this gorgeous mix of blueberries, mango, blackberries, strawberries, and pineapple contains honey, orange, poppy seeds, and, as an optional enhancement, a bit of sour ale. Get the recipe.

5. Spicy Jicama, Grapefruit, and Mango Salad

For this healthy, refreshing salad that’s both sweet and savory, jicama combines with ruby grapefruit and mango with lime, cayenne pepper, and cilantro. Get our Spicy Jicama, Grapefruit, and Mango Salad recipe.

6. Summer Berry Salad

For this classic summer berry salad recipe, an orange-flavored syrup bathes ripe, sweet strawberries, blackberries, and blueberries. This is all about using ripe, seasonal, flavorful fruit, so buy the best you can find. Get our Summer Berry Salad recipe.

7. Layered Jello Fruit Salad

You’re thinking: Seriously? But this multi-layered masterpiece of strawberries, bananas, and pineapple set in Jell-O is seriously good. Get the recipe.

8. Strawberry and Orange Salad with Citrus Syrup and Fresh Mint

Serve with shortcake and whipped cream for dessert, or as the star of a lovely weekend brunch in spring or summer. Get the recipe.

9. Grilled Fruit Salad with Lime Zest and Vanilla Sugar

A seasonal fruit assortment (peaches, plums, pineapple, mango, or pears) are grilled in big pieces, then chopped and mixed with lime zest and juice and vanilla sugar. Get the recipe.

10. Triple-Melon Fruit Salad

Starchy salads always have their place at a picnic, but a refreshing fruit salad is welcome at any gathering. A touch of fresh mint and lime juice perks up this colorful three-melon combination. Get our Triple-Melon Fruit Salad recipe .

11. Grape Salad

This rich, luxurious mix of different varieties of grapes, sour cream, cream cheese, sugar, and vanilla is a Midwest holiday classic, though we like it in late summer, when the grapes are ripe and we crave something cool and refreshing. Get the recipe.

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Honeydew, Jicama, and Mango Salad - Recipes

by Miguel Ravago (Fonda San Miguel, Austin, Texas)

This refreshing salad comes from the Mexican state of Jalisco, where it is known as pico de gallo, or rooster's beak. I have found it is equally good made with Rio Star grapefruit, pineapple, blood oranges, cantaloupe, watermelon, and honeydew. The contrast of sweet fruit, crunchy jicama, tangy lime juice, and a little dash of chili powder makes for a delightful palate cleanser. It is a popular item on the Sunday buffet.

1 large jicama, peeled and cut into matchsticks
2 navel oranges, peeled and sectioned with no white pulp
1/2 large cantaloupe, cut into bite-size pieces
1/2 large honeydew melon, cut into bite-size pieces
1/2 cup pomegranate seeds, if in season
1 cup fresh lime juice
2 sprigs fresh cilantro, chopped
1 teaspoon salt
1/2 teaspoon chili powder (optional)

Combine the jicama, oranges, cantaloupe, honeydew melon and pomegranate seeds in a nonreactive bowl. Add the lime juice, cilantro and salt and toss to mix well. Chill for about 1 hour for the flavors to blend. Toss with the chili powder before serving.

from:
For the Love of Food
Recipes and Stories from the Chefs of the IACP

Favorite Recipes Press
$26.95 retail Hard Cover with Dust Jacket
$18.95 paper
176 pages 75 recipes
ISBN: 1-55832-297-3
Recipe reprinted by permission


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