I’m living with my sister and brother-in-law for the summer and my sister is a little obsessed with Mexico. Years ago she used to live there and now she’s a frequent vacationer to the beautiful tropics. All to say, she likes to get a little taste of Mexico as much as possible. This is the first recipe of a Mexican themed series that Robyn and I are working on.

Jicama and cucumber is a refreshing snack that can be enjoyed on the beach, by the pool, or, if you’re like us, around the sprinkler. Stay tuned for a delicious watermelon blended drink, salsa fresca, and guacamole! Here comes summer time!

About jicama

Part of the legume family, jicama contains a high amount of vitamin C, is low in sodium, and has no fat. It’s sweet to taste and has a crunchy, juicy texture. When purchasing jicama, make sure it’s firm, unblemished and not bruised. You can store jicama for up to 2-3 weeks in in a cool, dry place.

Ingredients:

- 1 jicama (found in the veggie section of the grocery store)

- 1 cucumber

- chili powder

- salt

- 2 small limes or one large lime

Directions:

1. Wash the jicama and cut it in half

2. Peel the jicama — it’s important to get the thin white layer that is right beneath the brown peel.

3. Chop the jicama into long, rectangular shapes.

4. Wash the cucumber then cut it into long wedges.

5. Arrange the jicama and cucumber in a bowl.

6. Wash and cut the limes in half and remove any seeds.

7. Squeeze the limes, sprinkling the juice evenly over the jicama and cucumber slices.

8. Sprinkle salt all over, carefully moving wedges around to get the hidden pieces. Then, using your fingers, evenly sprinkle chili powder over the slices.

Enjoy this delicious snack with a watermelon chiller or some iced passion fruit tea and soak up the sun!