On May 8, 3:17*am, "Bob Terwilliger" >
wrote:
> People like prosciutto with apples. Prosciutto with melons is a classic. How
> do you think prosciutto would go with jícama? I just happen to have both of
> them in the house.
>
> I'm thinking of cutting the jícama into thin slabs and wrapping prosciutto
> around them. Would that be okay as is, or would adding something else (e.g.
> mango) make it better? How about a dusting of paprika, to emulate the
> paprika on serrano ham?
>
> Bob

Jicima with lime and pico de gallo (not salsa, but a hot spice blend -
paprika would be a close sub.) is a classic. Go for it. Fruit?
Sure. You have the right instincts; why so timid?

Is this for company? A wrap bar - the ham, jicima, fruit, some leafs
-spinach, lettuce, lime, hot sauce, vinegar. Pickles, radishes. Let
the guests go nuts. This sounds great for a bloddy mary brunch.

Or just for you? Go nuts yourself.