Jicama Pomegranate Salad

  • Yield: 6 servings


1large pomegranate
1pound jicama, peeled and grated
2tablespoons fresh mint, finely shredded
3tablespoons fresh lime juice


  1. Cut the pomegrante into quarters and gently remove the seeds, discarding the yellowish membrane.  Combine the pomegranate seeds, jicama, mint and lime juice in a bowl and toss gently.  Serve at room temperature or chilled.

Recipe reprinted with permission from The Junior League of Phoenix’s Pomegranates & Prickly Pears (The Junior League of Phoenix, Inc., 2005).