Photo of Mexican clementine and jicama salsa by WW

Mexican clementine and jicama salsa

0 - 2
PersonalPoints™ per serving
Total Time
15 min
15 min
0 min
This fruit-infused homemade salsa pairs sweet clementines and honey with traditional Mexican ingredients (jicama, jalapeños, cilantro, and lime juice) This fresh, crunchy salsa is versatile: Serve it as an appetizer or snack, as a topping for burgers or sandwiches, or alongside fish or pork in tacos. You can also dice the clementines and jicama a little smaller to make an easily scoop-able dip or toss it with rice or black beans for a quick side dish. This recipe can be made several days in advance—the jicama retains its crunch nicely. Use two navel oranges when clementines are not in season.



12 item(s), seedless, peeled, coarsely chopped

Uncooked jicama

2 cup(s), finely chopped or grated

Uncooked red onion(s)

½ cup(s), minced

Jalapeño pepper(s)

1 medium, seeded and minced


cup(s), fresh, minced

Fresh lime juice

3 Tbsp

Olive oil

1 tsp, extra virgin


1 tsp

Kosher salt

½ tsp


  1. In a medium-size bowl, combine clementines, jicama, onion, jalapeno, and cilantro.
  2. In a small bowl, whisk together lime juice, oil, honey, and salt; pour over clementine mixture and toss to combine.
  3. Serving size: 1/2 cup