This refreshing salad features juicy watermelon, crunchy jicama, and zesty seasonings. For best results, serve it the day it is made. To transport salad, keep it in a cooler with ice packs until ready to eat.

Note: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

By Nancy Macklin, RDN,


  • 3 tablespoons pure cane sugar
  • ¾ teaspoon lime zest
  • 4 teaspoons lime juice
  • ¾ teaspoon grated fresh ginger
  • 6 cups cubed fresh watermelon (about one 4-lb. melon)
  • 8 oz. jicama, peeled and cut into thin sticks (2 cups)
  • 1 jalapeño chile pepper, seeded and finely chopped
  • 2 tablespoons chopped fresh mint


  • In a small saucepan bring sugar and 3 tablespoons water to boiling over medium-high, stirring to dissolve sugar. Boil gently, uncovered, about 3 minutes or until syrupy. Remove from heat; transfer to a small bowl. Cool 10 minutes. Stir in lime zest, lime juice, and ginger.
  • In a very large bowl combine watermelon, jicama, jalapeño, and mint. Drizzle with syrup; toss to mix. Top with additional fresh mint.

Comments (14)

(4 from 7 votes)

Recipe Rating

Your email address will not be published. Required fields are marked *

Jennifer Vigo MS, RDN

This is a great combination. Jicama and watermelon are so refreshing. I received lots of compliments and did not use the added sugar. The fruits made it sweet enough. Thank you or the recipe. - Jennifer MS, RDN


Ok folks… this is delicious. Just skip sugar if it offends you and add dab of honey or agave if you need a bit of sweetness. I did not make the simple syrup, just lime juice and touch of honey. The fruit base works well with mint-ginger-Jalepeno-lime flavors. This is a great salad for hot day and a nice break from fatty mayo based salads and dressings. First time using or tasting jimaca…. Thank you to FOK for helping me explore alternative eating choices!!


Wonderful crisp and cool salad on a hot day.


I made it without the sugar and it was sweet enough. I also left out the jalapeño because we have little ones who don’t like spice, though I think the added spice would be a nice kick. I may split the batch next time and add jalapeños to it for the folks who like spice.




Yes, disappointed in FOK promoting this recipe. I work hard to not promote adding any sugar to fruit. There always seems to be such a dessert focus on these sights. I wish we all could just promote fresh fruit for dessert & not have to doctor it up in any way. Then, we could focus on main meals that are tasty.


I also was puzzled by the sugar in this recipe. Also a few of the recipes had salt to taste. It thought FOK is SOS free.

Gary Persimion Jr.

Pure cane sugar is refined sugar. If you were to chop down a sugar cane plant and gnaw away on it, it would be unrefined sugar. This recipe is bogus. It contradicts an important aspect of the WFPB lifestyle: avoid sugar.

Donna M. Fulton

Why use cane sugar in watermelon, one of the sweetest foods there is!

Penney Poyzer

Way too sweet

Shelley Friedman

Is there a substitute for sugar? I don't use processed sugar and I'm surprised to see it in FOK's recipes. I was under the impression that it is a sugar free diet.Is there a way to use dates as a sweetener.


Pure cane sugar is not refined like normal sugar, but you can also try a granulated monk fruit sweetener instead. It would be the closest for taste and consistency.

Caroline Boult

I highly recommend buying monk fruit sugar, it’s expensive but well worth it for any recipe or cup of coffee that wants sugar. Works beautifully


Huge hit across the board at a picnic-already have been asked to make it again !!!

About the Author

Headshot of Nancy Macklin

About the Author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
See More from this Author

Free Download

Free 5-day meal plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

By providing your email address, you consent to receive newsletter emails from Forks Over Knives. We value your privacy and will keep your email address safe. You may unsubscribe from our emails at any time.

Placeholder image

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

By providing your email address, you consent to receive newsletter emails from Forks Over Knives. We value your privacy and will keep your email address safe. You may unsubscribe from our emails at any time.