Today we are celebrating my dear friend Catherine with a surprise virtual baby shower!!!!
In honor of her third beautiful baby a bunch of us food bloggers are getting together to throw a party full of naturally vibrant, colorful food. Catherine works tirelessly on her blog Weelicious to make family-friendly food that is bursting with flavor—not food coloring. She is constantly coming up with genius ideas for dinner, breakfast, and snack time that are easy and approachable and make me think “why the heck haven’t I thought of that?!!!”
So when it was my turn to make something for her, I wanted to come up with a recipe that I know her kids would love, that is healthy, easy, and fun. I thought of all the street vendors in Mexico that gather around the local schools and sell fresh fruit cups and all assortments of vegetables-on-a-stick as after school snacks (a tradition I’m highly jealous of, btw).
My favorite has always been the jicama pops. The thick slices are expertly speared on wooden sticks, drenched in lime juice then sprinkled with Tajín seasoning. They are crunchy, juicy, slightly sweet, and surprisingly satisfying considering you are essentially eating a raw vegetable on a stick.
If I’m making these for the kids I use mild chile powder or no chile powder at all. I like mine with chipotle chile powder as it has that slight smokiness and if you live near a Mexican market and can get your hands on some Tajin that too makes for an excellent sprinkle.
These pops would be fun for a real baby shower or 4th of July as would all of the other colorful recipes from the other links below. Congratulations Catherine!! I’m so excited for you and can’t wait to see that baby!
Other colorful treats:
Mini Strawberry Rosewater Pavlovas from Beard and Bonnet
Pink Lemonade Thumbprint Cookies from Fifteen Spatulas
Skillet Cherry Pie from FoodieCrush
Roasted Blueberry and Lemony Yogurt Popsicles from Tasty Yummies
Frozen Lemonade with Rose Water from The Lemon Bowl
Grilled Carrots with Mint Almond Pesto from Heather Christo
Persian Saffron Pudding from Tori Avey
S’more Brownies from What’s Gaby Cooking
Roasted Broccoli Pesto on Pumpernickel from Bev Cooks
Farmer’s Market Vietnamese Steak Salad from Alex T Cooks
Peachy Pineapple Green Smoothie from 100 Days of Real Food
Rainbow Smoothie from Daisy At Home
And of course…..Chocolate
Chocolate Beet Cake from I Am Baker
Chocolate Cupcakes with Strawberry Frosting from Deliciously Organic
Jicama Pops Recipe
You can prep these pops up to 3 hours in advance by peeling, slicing, inserting the popsicle stick, and coating with lime juice. Place pops in a container, cover, and refrigerate until ready to use. Sprinkle with salt and chile powder right before serving.
- 1 large jicama
- 1 lime
- Tajín seasoning
- 4-6 popsicle sticks
- Using a Y-peeler or sharp paring knife peel the tough skin off the jicama, being careful to keep its round shape as much as possible.
- Cut jicama horizontally into 1/2-inch thick slices. Carefully insert a popsicle stick into one side (you may have to cut a small slit with a paring knife first to get the stick started). Repeat with remaining slices.
- Lay all the slices jicama pops out on a cutting board and squeeze the lime all over on both sides. Sprinkle both sides with Tajín. Serve immediately.
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
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