Basil Jicama Fruit Salad

Jicama in a fruit salad might sound unexpected, but one bite and you’ll wonder why you haven’t been doing this all along.

Those crisp, slightly sweet matchsticks add a satisfying crunch that plays off juicy grapes, ripe nectarine, fresh pineapple, and bright strawberries.

A splash of orange juice ties the fruits together, and chopped fresh basil adds an aromatic twist that lifts the whole bowl from ordinary to memorable.

It’s vegetarian, naturally light, and comes together in about 20 minutes with zero cooking required.

Chef Tips

• Cut the jicama into thin matchstick pieces so the texture contrasts with the soft fruit without being too chunky
• Use the ripest, most seasonal fruit you can find; swap in mango for cantaloupe or peaches for nectarines depending on what looks best
• Toss the salad just before serving to keep everything fresh and prevent the fruits from getting waterlogged
• Add a tiny pinch of chili powder or Tajin for a Mexican-style fruit salad twist