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  • Makes 7½ cups

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.

ginger-lime watermelon salad

Ingredients

  • 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

Instructions

  1. 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.
  2. In a very large bowl combine watermelon, jicama, jalapeño, and mint. Drizzle with syrup; toss to mix. Top with additional fresh mint.
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Comments (14)

(3.71 from 7 votes)
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Jennifer Vigo MS, RDN4 months ago
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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

Dianne4 months ago
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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!!

Eileen1 year ago
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Wonderful crisp and cool salad on a hot day.

Moe1 year ago
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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.

Kathy1 year ago
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Sugar?

Terri1 year ago
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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.

Linda1 year ago
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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.1 year ago
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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. Fulton1 year ago
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Why use cane sugar in watermelon, one of the sweetest foods there is!

Penney Poyzer1 year ago
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Way too sweet

Shelley Friedman1 year ago
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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.

Caroline Boult1 year ago
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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

Lisa1 year ago
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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.

Kanga1 year ago
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Huge hit across the board at a picnic-already have been asked to make it again !!!

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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.

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