bulka wrote:
>
> 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.

Ham and bacon go well with jicama. Slight sprinkle of lime juice and a
bit of cayenne on the jicama.