Melon, Jicama, and Pineapple Salad

This melon, jícama, and pineapple salad is a refreshing addition to a Mexican or Latin American-inspired breakfast or brunch. 

This fruit salad, with three types of melon, plus jicama and pineapple, is tossed with a citrus-y and spicy dressing. It reminds me of the street food salads you can pick up at fruit stands in Los Angeles area Latino (and other) neighborhoods. 

This salad is light and cooling, and it's super easy to make at home. It's perfect for spring and summer brunches or al fresco lunches. 

Ingredients:

Melons: This salad includes fresh watermelon, cantaloupe, and honeydew melon. 

Jícama: This is a crispy root veggie that is slightly sweet. At your supermarket, it looks like a bulb, such as a rutabaga or a white potato. It can be eaten raw, and takes on the flavors of the citrus-y dressing. 

Pineapple: Cut into chunks. 

Citrus Juices and Zest: Lime zest and juice plus lemon and orange juices. 

Crushed Red Pepper Flakes: To add a bit of heat. 

Tajín Seasoning: This is a wonderful blend of mild chiles, salt, and lime, and is delicious sprinkled on fresh fruit and used to rim Margarita glasses. 

Fresh Cilantro: To both season and garnish the salad. 

Procedure to Make this Salad:

First, cut the melons and pineapple into bite-sized chunks, and then cut the jícama into matchsticks. 

Next, create the dressing. Whisk together the lime zest, lime juice, lemon juice, and orange juice together. Add the red pepper flakes and the Tajín. 

After that, toss all of the ingredients together and add some of the cilantro. Cover with plastic wrap and let the flavors meld together in the refrigerator for at least two hours. 

Finally, sprinkle the salad with more cilantro and serve. 

Recipe Variations:

You could add additional tropical fruits depending on the season such as mangos and/or papayas. 

You could also add strawberries and cucumbers. 

If you have some ancho chile powder on hand, you could also try sprinkling a bit over the salad. 

Make-Ahead and Storage: 

You definitely can make this salad in advance. In fact, it tastes better if you let the fruit marinate in the citrus juices overnight. Everything remains crispy and refreshing. 

If you have leftovers, they will still remain tasty and fresh. Cover the leftovers and refrigerate them for up to three days. 

Serving Suggestions for a Latino -Inspired Brunch:

Mexican Breakfast Casserole

Breakfast Burritos

Breakfast Tacos

Breakfast Nachos

Huevos Rancheros

Chilaquiles

More Brunch Week Recipes from my Favorite Food Bloggers:

• Banana Blender Pancakes from Jolene's Recipe Journal
• Breakfast Pizza from Palatable Pastime
• Carrot Cake Scones from Hezzi-D's Books and Cooks
• Cherry Cheesecake Crescent Ring from Blogghetti
• Glazed Chocolate Chip Scones from A Little Fish in the Kitchen
• Melon, Jicama, and Pineapple Salad from Karen's Kitchen Stories
• Seafood Quiche from Art of Natural Living
• Sourdough Osterbrot from A Day in the Life on the Farm

 

Melon, Jicama, & Pineapple Salad

Yield: 10 servings

Author: Karen's Kitchen Stories

Prep time: 30 MinInactive time: 2 HourTotal time: 2 H & 30 M

This melon, jícama, and pineapple salad is a refreshing addition to a Mexican or Latin American-inspired breakfast or brunch.

Ingredients

• 8 ounces of seedless watermelon, rind removed and cut into bite-sized chunks
• 8 ounces of cantaloupe, peeled and cut into bite-sized chunks
• 8 ounces of honeydew melon, peeled and cut into bite-sized chunks
• 8 ounces fresh pineapple, peeled and cut into bite-sized chunks
• 1 medium-sized jicama, peeled and cut into matchsticks
• Zest of one lime plus juice of 3 limes
• Juice of 1/2 lemon
• Juice of 1/2 orange
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon Tajín seasoning
• 1/4 cup finely chopped fresh cilantro

Instructions

1. In a large bowl, combine the melons, jicama, and pineapple.
2. In a small bowl, whisk together the lime zest, lime juice, lemon juice, and orange juice. Add the chile flakes, Tajín, and whisk.
3. Pour the juices over the fruit, add about half of the cilantro, and toss. Cover the bowl and refrigerate for at least 2 hours and up to 24.
4. Sprinkle the fruit salad with the rest of the cilantro and serve.

Nutrition Facts

Calories

63

Fat (grams)

0 g

Sat. Fat (grams)

0 g

Carbs (grams)

15 g

Fiber (grams)

4 g

Net carbs

11 g

Sugar (grams)

9 g

Protein (grams)

1 g

Cholesterol (grams)

0 mg

https://www.karenskitchenstories.com/2024/05/melon-jicama-and-pineapple-salad.html

Karen's Kitchen Stories

Melon, Pineapple, Jicama

Salad

Latin American

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Recipe adapted from various sources, including Williams Sonoma Salad of the Day.