Fructose Free Jicama Sticks with Lime & Sea Salt
Jicama is one of those vegetables that deserves way more attention — crisp, cool, and mildly sweet, it has a satisfying crunch that holds up beautifully to bold seasoning. These sticks get tossed in fresh lime juice and zest, a pinch of sea salt, turmeric, and ginger, creating a bright, tangy coating that clings to every piece. The short resting time is key: letting the sticks sit for a few minutes allows the citrus and spices to really sink into the surface before you toss them one final time and serve. For anyone navigating fructose sensitivity, jicama is a genuinely friendly choice, and this recipe keeps things clean with no added sugars, syrups, or high-fructose ingredients hiding anywhere in the mix. The optional cilantro adds a fresh herbal note that pulls the whole thing together without complicating the ingredient list. It works as a snack, a side, or even a light appetizer when you want something refreshing and a little unexpected on the table.
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Learn more →Ingredients
4 servings
- 1 medium jicama (about 1.5 lb), peeled
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
- ⅛ tsp ground ginger
- 2 tbsp fresh cilantro leaves, roughly torn (optional)
Instructions
- 1
Using a vegetable peeler, remove the tough brown skin from the jicama, then cut away any remaining fibrous layer just beneath the skin until the flesh is fully white and smooth.
- 2
Cut the jicama into 1/2-inch-thick slabs, then cut each slab into sticks roughly 3 inches long and 1/2 inch wide — similar in shape to thick-cut french fries.
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