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Jicama, Cucumber, Carrot and Orange Botanita

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  • Prep 15 min
  • Total 20 min
  • Ingredients 6
  • Servings 4
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In Northern Mexico, temperatures can get very hot during certain times of the year. I remember that my aunt Titi used to make a refreshing appetizer with diced vegetables and oranges that she called “pico de gallo.” To spoil my husband in Father's Day, I decided to add this childhood recipe to this special menu, which can be complemented with a delicious white wine sangria. We now live in Orlando, which is also very hot during the summer, so this dish is excellent for celebrating this special day. Let's cook!
by Adriana Martin
Updated Sep 23, 2015
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Ingredients

  • 2 medium-sized jicamas, peeled and sliced
  • 4 fresh cucumbers, julienned
  • 3 Valencia oranges, cut in quarters
  • 2 cups of sliced carrots
  • 4 fresh lemons, cut in half
  • Salt and ground pequin pepper

Directions

  •  
    1
    Arrange the fruit and vegetables in a large plate and add the lemons, salt and pequin pepper.

Expert Tips

  • tip 1
    I recommend using a special vegetable cutter so the vegetables look more attractive. This botanita can be used for many occasions, including as a snack for kids at school.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • In Northern Mexico, temperatures can get very hot during certain times of the year. I remember that my aunt Titi used to make a refreshing appetizer with diced vegetables and oranges that she called “pico de gallo.” To spoil my husband in Father's Day, I decided to add this childhood recipe to this special menu, which can be complemented with a delicious white wine sangria. We now live in Orlando, which is also very hot during the summer, so this dish is excellent for celebrating this special day. Let's cook!
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