The idea for this salad sort of sparked when I noticed how boring the jicama, watermelon and cantaloup looked on my kitchen counter.
I was surprised at how delicious and beautiful it all turned out. On our upcoming Labor Day weekend and after all that grilled meat, enjoy this salad as a refreshing fruit course. Stay safe and enjoy the holiday!
Prep time: 15 to 20 minutes
Serves: 4 to 6
Ingredients:
3 cups peeled and julienned jicama (one 5-inch jicama or less)
4 cups julienned watermelon
3 cups julienned cantaloup
2 to 3 green onions, dark green tips discarded
Juice from 1 lime
Drizzle of honey (optional)
Directions:
1. Place the julienned jicama, watermelon and cantaloup in a bowl; toss lightly with lime juice.
2. Slice the white and light green parts of the onions and add them to the jicama mixture in bowl.
3. If desired, drizzle with honey and serve immediately.
Note: This salad is great as a fruit course or a snack.
Text and Photographs ©2013 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
Sounds and looks cool and crisp!!
Perfect for the hot weekend.
Susan, the weather will definitely have ’em devouring this salad in no time. We hope you’ll make this!
LOOKS DELICIOUS MIGHT JUST HAVE TO MAKE THIS!!!!!!!!!
Sound very good. I just got my spatula today. Thank you so much. I will use it daily.