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Jicama, Cucumber, Carrot and Orange Botanita

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Jicama, Cucumber, Carrot and Orange Botanita
  • 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!

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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