Recipe by: Julie Knox

Serves: 6 – 8


  • 1 Jicama (called turnip, yam bean, or Bang Kuang in Singapore)
  • 1 Pineapple
  • Juice of 2 limes
  • Salt
  • Ground dried chili (any mild to medium), or a pinch of mix smoked paprika and “piment d’Espelette”


  • Peel the turnip and pineapple. Cut in long spears.
  • Squeeze lime over. Sprinkle with salt and chilli.

In Mexico, raw Jicama can be served as street food and appetizer.

It’s astonishingly refreshing, and this type of sweet and juicy turnip reminds pear taste.

Download PDF here: Julie Knox Mexican Jicama & Pineapple with Chili & Lime