When you’re a food writer, every meal becomes an opportunity, every restaurant reservation or vacation a research trip. My brain (and taste buds) are constantly working overtime, even during off-hours.
Case in point: The dish I’m making on repeat this summer was inspired by a recent trip to Mexico. While in San Miguel de Allende, my family came to realize that almost every single spot in town had the same appetizer on the menu. And night after night, we ordered it—and loved it. It’s a staple in Mexico that you can get everywhere from roadside stands to fancy restaurants, and I can see why. Now, I can’t stop making the super simple, no-cook dish, especially on those extra-hot dog days of summer.
The Easy Snack I’ll Be Making All Summer Long
You’re going to laugh, because even calling this a recipe is a stretch (though we have several on Allrecipes) It’s simply jicama, peeled and cut into thick matchsticks, topped with a generous squeeze of fresh lime and sprinkle of Tajín, or another chile-lime salt. Tajin adds a salty, spicy kick and the lime brings brightness, making for a supremely refreshing snack with crave-worthy crunch.
I do have a few tips to make it extra delicious. Sometimes jicama can have a lot of starch, so I like to peel and cut it ahead of time, then store in cold water in the fridge. Then, when I’m ready to snack, or serve it up to guests, I just toss it in lime and Tajin and plate it up.
Allrecipes/Courtney Kassel
If you can’t find jicama, lots of other fresh fruits and veggies work in the same formula. Personally, I love cucumbers, melon, and especially watermelon with the lime-Tajin combo. Chamoy, a sweet, savory, and spicy sauce traditionally made with pickled fruit and chilies, is another very typical addition to fruit and veggies in Mexico, and adds even more flavor to the dish.
I also love to swap Tajin for li hing mui powder, a sweet-and-tangy powder made from dried, salted plums that’s super popular in Hawaii. It’s another ingredient I brought home from vacation that’s become a favorite to take freshly cut fruit from hum-drum to holy moly.
No matter how you make it, there’s so much to love about this dish. It’s super simple and requires zero cooking, yet delivers show-stopping flavor; you can use any fruits or veggies you have on hand; but best of all, you can serve it at the start or end of the meal. It’s just as welcome as a light bite alongside appetizers or during happy hour as it is on the dessert table.
One bite and I’m transported right back to vacation. And with the current temperatures here in New York, it feels like I’m in Mexico, soaking up the sun and incredible culinary traditions.