I didn’t have time to cook this weekend; sad life. My amazing loving perfect wonderful boyfriend drove six hours to visit me… He named this post. We had a great time – we went to this place full of trampolines (what?! I know) and to the beach at Santa Cruz (where a seagull pooped on my forehead… yep). Then on Sunday we went to the San Jose Flea Market, which just so happens to have a Farmer’s Market.
My bank doesn’t have any ATMs up here, so I bought a banana at Lucky and got cash back. Honestly, why pay a $3 ATM fee when you can buy a banana for $0.18? Then I got a mango and a jicama at the Farmer’s Market. I really wish I had gotten more than one mango, because it was so good!
I made a fruit salad with the banana, mango, half the jicama, and a squeeze of a lemon, so this isn’t much of a recipe. More just a lesson about fruit.
First: the banana. How do you open your bananas? If your answer is from the side with the stem, you’re wrong. Squeeze the other end and it will open right up. Magic.
Now, the mango. Do you know how to cut a mango? It has a disk-like pit on the inside. Cut off the sides, around the pit. Then cut a grid in each of the halves, without slicing through the skin. Then you can flip it inside out and cut off the cubes!
Last but not least, the jicama. I’ve never bought a jicama before, so this was new for me too. I read online that you should cut it with a serrated knife, but mine just wasn’t cutting it, so I had to bring out the big guns.
It took about five minutes just to cut it in half. Once I did that, I cut one of the halves again, then peeled and cubed the quarters. This is a pretty big jicama – about 2 pounds, so I only wanted half for now. The other piece went in a bag in the fridge.
For those of you who haven’t had jicama before, it has a pretty subtle flavor. A little nutty, and mildly sweet. It’s crunchy, almost like water chestnuts.