Hot temperatures across the country mean less time in front of the stove and more time eating refreshing fruits and veggies. In my opinion, there are few combinations more refreshing than mango and jicama.
The fragrant, slightly tangy creaminess of the mango paired with the cool, sweet crispness of jicama dances across your tastes buds while lowering your body temperature. Or at least I always feel a few degrees cooler when I eat this salad.
Most varieties of mango are just at the end of their peak season right now while jicama is coming into its high point. Both are available year round, with jicama being more commonly found at specialty Mexican or South American food stroes than a standard grocery store.
Mango contains lots of vitamin c and really high levels of carotenes, making it a great immunity boosting and anti-cancer food. The enzymes in mango help to improve digestion, and has also been shown to reduce intestinal disease, especially protective against giardia, an organism often responsible for traveler’s sickness. Mango is often used as a blood builder, for the treatment of anemia, and is beneficial for women during pregnancy and menstruation.
Jicama, often referred to as a Mexican potato, is low in calories and high in fiber, making it great for weight loss. It’s high vitamin C content when eaten raw makes it beneficial against colds and flu.
Mango Jicama Salad
1 1/2 Cup diced mango, about one large fruit
1 Cup diced jicama
1 small or medium jalapeno, minced (seeds removed for less heat)
2 Tablespoons fresh mint, chiffonade
1/3 Cup red onion, diced small
2 Tablespoons fresh lime juice
1 Tablespoon rice vinegar
salt to taste
In a large bowl, combine the diced mango, jicama, jalapeno, mint, onion, lime juice and vinegar. Let stand for 20 minutes before serving. Alternately, puree 1/2 cup of the mango and pour over the rest of the ingredients to create a creamier salad.
Also by Christine: Healing Ingredients – Burdock Root
Photo: Christine Oppenheim