Watermelon and Jicama with Lime, Sumac and Mint
Photo by Michael Piazza / Styled by Rachel Caldwell
A slice of in-season watermelon is so delectably breezy, so effortlessly wonderful all on its own, why mess with perfection? Because with a nice hit of acidity and a little creamy tang, it tastes more like itself—the gold standard. Jicama is a tropical root and by no means local, ever. Its faint Brazil nut aroma and apple-ish crunch bring a nice subtle contrast but feel free to omit it and let the watermelon speak for itself or use kohlrabi or salad turnip in its place. Amplified by lime and blessed with sumac, this salad is addictive.
half a small watermelon, flesh only, cut into ¼-inch-thick triangles
½ jicama or 1 kohlrabi or 2 salad turnips, peeled and cut into ¼-inch-thick triangles
2 cup full-fat Greek yogurt
3 limes, zested and juiced
¼ cup fresh mint leaves, packed
1 teaspoon sumac
In a large bowl, gently toss watermelon and jicama, kohlrabi or turnips with lime juice.
In a smaller bowl, combine yogurt and lime zest. Spread lime yogurt on a serving platter with a spatula. Arrange jicama and watermelon slices on top of the yogurt.
Sprinkle with mint leaves, sumac and salt and serve immediately.
This recipe appeared in the Summer 2019 issue as part of a larger story on Melon.