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

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.

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?

I'd suggest that chayote might be a better fit.
I think jicama would be too grainy.

I don't often buy chayote, but when I do, I always
peel it. I've noticed that not everybody does that.
It isn't strictly necessary, but I would certainly
do that if the plan is to wrap it with prosciutto.

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.