experiencelifemag.com Print › | Back › Fresh Pineapple, Jicama and Mint Salad April 2007 Preparation Time: 20 minutes Inactive Preparation Time: At least two hours, or overnight 2 cups fresh orange juice (from about six oranges) 1 small jicama (about 1 1/2 pounds), peeled and cut into 1/2-inch cubes 2 cups fresh pineapple cut into 1/2-inch cubes 1/2 cup chopped fresh mint Combine all the ingredients in a large bowl. With clean hands, toss well for two to three minutes, or until well combined. Cover and refrigerate for at least two hours, or overnight. (If letting sit overnight, wait to put the mint in until 30 minutes before serving.) Transfer to a serving bowl and serve with a slotted spoon. Recipe excerpted from Grub: Ideas for an Urban Organic Kitchen by Anna Lappé and Bryant Terry (Jeremy P. Tarcher/Penguin, 2006).

Fresh Pineapple, Jicama and Mint Salad

Preparation Time: 20 minutes
Inactive Preparation Time: At least two hours, or overnight

2 cups fresh orange juice (from about six oranges)
1 small jicama (about 1 1/2 pounds), peeled and cut into 1/2-inch cubes
2 cups fresh pineapple cut into 1/2-inch cubes
1/2 cup chopped fresh mint
Combine all the ingredients in a large bowl. With clean hands, toss well for two to three minutes, or until well combined. Cover and refrigerate for at least two hours, or overnight. (If letting sit overnight, wait to put the mint in until 30 minutes before serving.)

Transfer to a serving bowl and serve with a slotted spoon.

Recipe excerpted from Grub: Ideas for an Urban Organic Kitchen by Anna Lappé and Bryant Terry (Jeremy P. Tarcher/Penguin, 2006).

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