Pineapple and Jicama Salad

Pineapple and Jicama Salad comes from a Mexican recipe and adds the crunch of fresh jicama to a simple fruit salad.
Pineapple and Jicama Salad

Pineapple and Jicama Salad

By Sue Lau | Palatable Pastime

I’d seen a photo somewhere on  a blog I think, where someone had done the recipe from the cookbook Mexico the Beautiful. I loved the look of it for warm weather and outdoor entertaining- very light, fruity, but a little different with the crunch if jicama and a little spice. The original recipe calls for serrano if I remember right. I didn’t want that spicy of a pepper in this. So I opted to try a little sprinkle of chili powder on it, the way my friend Bergy likes to serve jicama sticks. It’s also fine without any spice so you don’t even have to bother if you have kids or someone who just likes it plain. The sprinkle of cilantro is a nice touch, adding a small amount of color without really affecting the taste.

Inspired by a recipe in Mexico the Beautiful

Pineapple and Jicama Salad

Pineapple and Jicama Salad

  • Servings: 8
  • Difficulty: easy
  • Print

Pineapple and Jicama Salad
Prep: 15 min
Refrigerate 3 hours


  • 16 ounces fresh pineapple chunks
  • 16 ounces jicama, peeled and diced
  • 1/2 cup orange juice
  • 2 tablespoons fresh lime juice
  • 2 tablespoons honey
  • 2 teaspoons minced fresh cilantro
  • chili powder (to taste)


  1. Stir together the pineapple, jicama, orange juice, lime juice, and honey.
  2. Refrigerate several hours or overnight.
  3. Just before serving, toss with cilantro and sprinkle with chili powder to taste.

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