Title: Marinated Jicama
Categories: Appetizer Fruit Marinade
Yield: 8 To 10 svg.

1 1/2	lb	Jicama (1 lg. or 2 small)
1	lg	Sweet orange,cut into wedges
MARINADE
3	tb	Orange juice
2	tb	Grapefruit juice
2	tb	Lemon OR lime juice
1	ts	Finely grated grapefruit OR orange rind
1	tb	Finely chopped fresh coriander OR 2 tsp. ground

SOURCE: Marinades Make Ordinary Foods Extraordinary by Dona Z. Meilach, copyright 1995, ISBN #1-55867-119-66. MM format by Ursula R. Taylor. Peel jicama with a sharp knife or potato peeler and cut it into 1/2 inch cubes. Mix marinade, pour over jicama and refrigerate, covered, for at least 1 hour. Arrange on a platter and garnish with orange wedtes. Makes 8 to 10 servings. NOTE: Jicama (say Hick-ama) is a bulbous root that looks like a turnip and is indigenous to Mexico, sometimes called Mexican potato. It is becoming more and more popular in the United States. The root is peeled to reveal a white crunchy flexh that is sweet and slightly nutty in flavor. It is good both raw and cooked. Laft as is, it makes a perfect addition to a raw vegetable platter presented with a dipping sauce. This recipe gives it a special flavor.

From: Ursulataylor To: All

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