Jicama-Melon Salad With Pomegranate Dressing Recipe

Name: Jicama-Melon Salad With Pomegranate Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large jicama, peeled and cut into 1/4-inch-wide strips (have patience, jicama can be a little difficult to peel, but oh-so-worth it!!); 3 navel oranges, peeled and sectioned with pulp and membrane removed; 1 large cantaloupe or 1 large honeydew melon, peeled, seeded and cut into bite-sized chunks; ½ cup pomegranate seeds; 1 cup fresh lime juice; 2 sprigs cilantro, chopped; pomegranate seeds, from 1 whole fruit, with some seeds reserved, for garnish; ½ cup sour cream; 4 tablespoons sugar; ½ cup apple juice; 1 teaspoon sea salt; ½ teaspoon chili powder (optional)

Servings: persons

1 large jicama, peeled and cut into 1/4-inch-wide strips (have patience, jicama can be a little difficult to peel, but oh-so-worth it!!)
3 navel oranges, peeled and sectioned with pulp and membrane removed
1 large cantaloupe or 1 large honeydew melon, peeled, seeded and cut into bite-sized chunks
½ cup pomegranate seeds
1 cup fresh lime juice
2 sprigs cilantro, chopped
pomegranate seeds, from 1 whole fruit, with some seeds reserved, for garnish
½ cup sour cream
4 tablespoons sugar
½ cup apple juice
1 teaspoon sea salt
½ teaspoon chili powder (optional)

1
In a non-reactive bowl, combine jicama with fruit.
2
Toss with lime juice, cilantro and salt.
3
Refrigerate about 1 hour, to allow flavors to meld.
4
Toss with chili powder before serving.
5
Pomegranate Dressing:.
6
Combine all ingredients in a large non-reactive bowl and refrigerate for at least 2 to 3 days.
7
While the salad is chilling.
8
make the pomegranate dressing.
9
Combine the pomegranate seeds, sour cream, sugar, and apple juice in a blender and puree.
10
Note: time does not include refrigerating fruit prior to serving.

261

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large jicama, peeled and cut into 1/4-inch-wide strips (have patience, jicama can be a little difficult to peel, but oh-so-worth it!!), 3 navel oranges, peeled and sectioned with pulp and membrane removed, 1 large cantaloupe or 1 large honeydew melon, peeled, seeded and cut into bite-sized chunks, ½ cup pomegranate seeds, and more.

Yes, Jicama-Melon Salad With Pomegranate Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Jicama-Melon Salad With Pomegranate Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions