Jicama, Pineapple and Mint Salad

Longing for summer? YesYesYesYesYesYesYesSYesYesYesYesssssss!


Jicama, Pineapple & Mint Salad
for 4

jicama, medium size 2
fresh pineapple 4-5 slices, about 1/2 inch thick
shallot 1
lime 3
chili pepper, a Thai one, if possible 1
salt, fresh mint as needed

If you don't know jicama, you could:
a) read here, and here;
b) try to imagine a tuber similar in shape and color to a large, flattened potato, with the not-so-subtle difference that your jicama is best eaten raw, and what's more, it is sweet, crisp, and refreshing like an apple.
Jicama is grown widely in Mexico and Central America, where it is often consumed as an antidote to summer heat, cut into sticks and simply seasoned with chili, salt, and lime juice. Humbly good and refreshing.

Today, however, instead of sticks, I cubified it. How did that story go, about changing the order of the factors...? Or something like that, ah here, I think they say that despite everything, the result doesn't change. Sticks, fillets, cubes or parallelepipeds, who cares? Try it. Rain (worse) or shine (better), jicama won't let you down.

As for the so called recipe, simply peel the applepotato jicama and cut it into small cubes along with the slices of pineapple; mince the shallot, squeeze the limes, remove the seeds from the chili pepper and chop it fine (maybe try to remember washing your hands after touching the seeds and before rubbing your eyes), mix everything well in a pink, green or blue bowl, season with a pinch of salt and quite a bit of freshly chopped mint... and today also we can breathe a sigh of relief.