Get familiar with tomatillos and jicama this week

Get familiar with tomatillos and jicama this week

Unusual vegetables offer tartness and starchiness

I know that you can find Jicama at No Frills and I know I have seen tomatillos but I don’t know where as I grow my own.

Fresh Tomatillo Salad


12 medium tomatillos (about 1 pound)

½ medium jicama (about 12 ounces)

⅓ cup chopped fresh cilantro

¼ cup extra-virgin olive oil

2 tablespoons fresh lime juice

½ teaspoon crushed red pepper, or to taste

2 medium tomatoes, cut into thin wedges

1 teaspoon salt

Ground pepper to taste

Directions: Peel off and discard papery husks from tomatillos. Rinse away the sticky residue from the skin under warm water. Halve the tomatillos, then thinly slice and place in a large bowl.

Peel jicama, cut into quarters and thinly slice. Cut the slices into match sticks. Add to the bowl.

Combine cilantro, oil, lime juice and crushed red pepper in a small bowl and stir to blend. Drizzle the dressing over the tomatillos and jicama. Add tomatoes and toss to coat. Season with salt and pepper. Let marinate at room temperature for 30 minutes to 1 hour before serving.

Fresh Jicama Salad

3 medium fresh jicama shredded

1 apple — cored and diced

1/2 cup chopped pecans

1/2 cup sour cream

1/2 cup mayonnaise

1 teaspoon fresh lime peel — grated

2 tablespoons fresh lime juice

2 1/2 tablespoons honey

1/2 teaspoon salt

1/8 teaspoon black pepper

1/4 teaspoon marjoram

Combine shredded jicama with apple and nuts.

In a small bowl, combine remaining ingredients. Mix well.

Add dressing to jicama mixture. Mix thoroughly. Chill before serving.

Dora Miner is a local cook and baker who writes a regular column for The Wetaskiwin Pipestone Flyer.