The best of both worlds jicama + paleta= jicaleta! This quick snack is perfect for picnics and summer days, plus the whole family will love it.
Why You’ll Love These Jicaletas
Jicaletas are a popular street snack in Mexico. They are super easy to make and easy to eat. Slices of jicama on a popsicle stick are dipped in chamoy, then covered in Tajin chile powder, and sprinkled with lime juice. They are sweet, sour, and spicy; my mouth is watering just thinking about it!
Ingredients
Jicama: Jicama is an oval-shaped tuber from the legume family native to Mexico. Also known as a Mexican turnip or yam bean. It has a papery brown skin with a slightly yellow tint on the outside, and the inside is white and juicy. It tastes like a cross between a pear and a potato, a little bit sweet, but hearty. If you’ve never used it, here’s a step by step tutorial on how to cut it. You can find it at the tropical fruit section of your grocery store or local Mexican market.
Chamoy: Is a very popular Mexican condiment made with dried fruit, typically apricot or plum, dried chiles, salt, sugar, and lime juice. It is used to dip fruit, for making margaritas, micheladas, ice creams, and paletas. You can find chamoy at your local Mexican market or online. If you are looking for sugar free chamoy I recommend I Love Chamoy.
Tajin Chile Powder: Tajin is a Mexican chile powder mixed with lime, and salt used to season fruits and veggies. You can find it at your local Mexican market or online.
Lime juice: Use fresh lime juice for this!
Making Jicaletas Step by Step
Cut jicama into 3/4 inch slices.
Using a 3-inch cookie cutter, cut rounds out of the slices.
You can also use a 4-inch cookie cutter.
Insert the popsicle sticks into the jicama rounds
Dip the rounds, one by one, into the chamoy, making sure they are completely covered
Cover the jicama with the chile powder
The powder should stick to the chamoy coating the jicama completely.
Serving
Serve immediately after coating. If you let them sit for too long the chile powder will absorb the moisture from the chamoy and everything will get sticky.
Storing
I don’t recommend you store after dipping, but you can work ahead by cutting the jicama and storing it in the fridge in a container with water (so it doesn’t dry out).
Other Jicama Recipes
Jicaleta (Jicama Paleta)
The best of both worlds jicama + paleta! This quick snack is perfect for picnics and summer days, plus the whole family will love it.
Servings: 4 to 6 servings
Calories: 234kcal
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Using a large chef’s knife, cut jicama into 3/4 inch slices. Using a 3 inch cookie cutter cut rounds out of the slices. Depending on the size of your jicama you should get between 4 and 6 rounds. (Save the scraps; see notes.)
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Insert the popsicle sticks into the jicama rounds, place the chamoy and chile powder in separate shallow bowls.
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Dip the rounds, one by one, into the chamoy making sure they are completely covered, then transfer to the bowl with the chile powder. Cover the jicama with the chile powder, the powder should stick to the chamoy coating the jicama completely.
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Serve as a snack with a wedge of lime.
Serving: 2servings | Calories: 234kcal | Carbohydrates: 46g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Sodium: 977mg | Potassium: 1418mg | Fiber: 29g | Sugar: 8g | Vitamin A: 17580IU | Vitamin C: 39mg | Calcium: 220mg | Iron: 11mg
Although dorastable.com attempts to provide accurate nutritional information, these figures should be considered estimates.