Jícama Salad with Brown Sugar, Nuts, & Raisins

Julie Rylander


The jícama is such an interesting little vegetable. It’s sweet, like an apple, and can be used as a stand-in for apples in many dishes. However, the jícama has a wonderful earthy flavor and retains crispness a little longer than most apples. In this salad, I wanted a holiday spicy feel with the earthy jícama crunch. Add a tablespoon of brandy or cognac to give the salad a little kick.


  • 1 whole jícama, peeled and diced
  • 2 T brown sugar
  • ½ C dark or golden raisins
  • ¼ t. cinnamon
  • ¼ t. nutmeg
  • 1 T butter
  • Pinch of salt
  • ¼ C chopped nuts (hazelnut or pecans are excellent)
  • 1 T brandy or cognac (optional)


  1. In a pan, melt half the butter and add the nuts. Toast the nuts a bit, then add the remaining butter, raisins, and jícama.
  2. Quickly stir as the sauce thickens. Add the cinnamon, nutmeg, and pinch of salt.
  3. Continue cooking for about a minute, then remove the pan from the heat. If you’re adding alcohol, do so now. Stir well. Allow the salad to cool and the sauce to thicken. Serve warm.