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Author Notes: I grew up eating jicama with citrus juice and chile in Mexico City. While missing home, I created this recipe for my blog (http://ironyofbaking.blogspot.com). I wanted crunch, acid, sweetness, spiciness. The crispiness of the jicama and the celery stalks and the freshness of the leaves with all the sweet and sour citruts juice and the hibiscus make it a really delicious, refreshing and bright dish. If you can't find those precise citrus fruits, you can always play around with whatever is available. —Alexandra zohn
- 3 navel oranges
- 7 clementines (or 3 tangerines)
- 4 Meyer lemons
- 2 hibiscus tea bags
- 1/2 cup celery leaves, chopped
- 3 celery ribs, chopped
- 1 shallot, chopped
- 1 large jicama (about 2 lbs)
- 1 tablespoon chia seeds, optional
- 1/4-1/2 teaspoons chipotle chile powder, or to taste
- Sea salt, to taste
- Place a strainer over a medium pot. Squeeze into it half of the citrus. And save the remaining citrus for later. Move strainer onto a medium serving bowl.
- Warm up the citrus juice in the pot over low heat for about 5 minutes (no need to bring to a boil).
- Once it's warm, place the tea bags in the juice and allow to infuse while you peel and cut the jicama. It will turn bight red. Remove tea bags before dressing the jicama.
- Peel jicama with a serrated knife (preferably), first by making it flat in the base and then continue cutting off the peel around, until it's completely white. Slice jicama into 1/2-inch wide slices and then cube the slices. Place jicama and chopped celery into serving bowl.
- Squeeze the remaining citrus into the strainer placed on the bowl. Add hibiscus-infused juice, celery leaves, shallot and chia and mix well. Season with salt and add chipotle powder, if using. Taste and adjust seasoning adding sour and/or sweet citrus and/or salt. If possible, allow the flavors to develop refrigerating for at least 4 hours (and up to 2 days), or serve immediately.
Have Your Campari—and Eat It, Too
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Spike your granita with campari.
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This pasta's mint to be.