Measure out a heaping cup for the salad into a large mixing bowl, and store the leftover
jicama sticks in an airtight glass jar in the fridge, covered in water (will keep for a week).
I also spotted somewhere recently that you can
bake jicama sticks into fries, that is so happening.
3 cups of watermelon, small dice 1 cup of
sliced jicama sticks 1 ear of corn a handful of cilantro 1 serrano pepper 1 tablespoon lime juice 1 tablespoon quality olive oil 1/4 teaspoon raw honey few pinches of salt 1 small garlic clove, minced 1 shallot, thinly sliced optional: nut based fresh mozzarella, or feta, to serve
It made sense to use a sweet vegetable, such as grilled corn, to pair with the watermelon along with crisp and
crunchy jicama sticks.
These
pickled jicama sticks are easy to prepare and the basic recipe can be used for a variety of tender cooked vegetables such as green beans, carrots, and asparagus.
Pack
the jicama sticks vertically in a pint jar.
Even I'd love this lunch of cheese quesadillas, pineapple, avocado, tortilla chips and
jicama sticks.
... being introduced to
jicama sticks or kiwi fruit is just like meeting a new teacher, or venturing onto the playground with 50 other whirling dervishes, or participating in show and tell — it is one more exciting part of «big kids school», one that may be a little scary at first, but that becomes more familiar with time, until eventually it is welcomed as a friend.
Pile on a plate with raw veggies — I like cucumber slices,
jicama sticks, green pepper strips, and carrots because they're cool and sweet in contrast to the spicy tuna.
See a recipe from this cookbook:
Jicama Sticks with Chile and Lime.