Although many fresh condiments in Mexican cuisine are called pico de gallo (rooster’s beak), this refreshing salad from the Mexican state of Jalisco is known as Pico de Gallo. Depending on the seasonal availability of fresh fruit, the salad is equally good made with Rio Star grapefruit, pineapple, blood oranges, cantaloupe, watermelon, and honeydew melon. The contrast of sweet fruit, crunchy jicama, tangy lime juice, and a little dash of chili powder makes for a delightful palate cleanser. It can be tossed with Pomegranate Dressing, as pictured.
Makes 6 servings
1 large jicama, peeled and cut into 1/4-inch-wide strips
3 navel oranges, peeled and sectioned with pulp and membrane removed
1 large cantaloupe or honeydew melon, peeled, seeded, and cut into bite-size chunks
1/2 cup pomegranate seeds
1 cup fresh lime juice
2 sprigs cilantro, chopped
1 teaspoon sea salt
1/2 teaspoon chili powder (optional)
In a nonreactive bowl, combine jicama and fruit. Toss with lime juice, cilantro, and salt. Refrigerate about 1 hour to allow flavors to meld. Toss with chili powder before serving.
Pomegranate Dressing
Makes 1-1/2 cups
seeds of 1 whole pomegranate, with some seeds reserved for garnish
1/2 cup sour cream
4 tablespoons sugar
1/2 cup apple juice
Combine all salad ingredients except the lettuce in a large nonreactive bowl and refrigerate for at least 2 to 3 hours.
While the salad is chilling, make the Pomegranate Dressing. Combine the pomegranate seeds, sour cream, sugar, and apple juice in a blender and puree.