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See also: Jicama Article; Jicama Facts

Serves 8.


• 1 medium jícama, about one pound
• 2 small cucumbers, seeded and sliced into 1/4-inch slices
• 3 seedless oranges, peeled, halved and sliced
• 8 radishes, thinly sliced
• 1/3 cup lime juice (2 limes)
• Salt
• 2-3 teaspoons ground red chile*
• 1/3 cup chopped fresh cilantro


Peel jícama, cut in half, then slice 1/4-inch thick; cut slices in half diagonally.

Toss jícama with cucumbers, oranges, radishes and lime juice.

Season to taste with salt.

Arrange on a serving platter, sprinkle with chile and garnish with cilantro.

Serve immediately.

*Check Mexican markets for ground red chile. Substitute cayenne pepper (for a hot flavor) or chili powder (for a milder flavor) if ground chile is not available

Serving Suggestions

Jicama (pronounced HEE-kah-mah) is a large crunchy, root vegetable. A popular Mexican vegetable, it is sometimes called the "Mexican potato". Jicamas are available year round and can be found in Hispanic markets and most supermarket produce aisles.

Nutrition Facts
Calories 70 calories; Protein 2 grams; Fat 0 grams; Sodium 150 milligrams; Cholesterol 0 milligrams; Saturated Fat 0 grams; Carbohydrates 16 grams; Fiber 6 grams

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit


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