Jicama Pomegranate Salad

  • Yield 6 servings

Quick-and-easy fruit salad.


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






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