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–+ servings
Kate Ramos

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.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 -6 pops depending on the size of jicama
Course: Snacks
Cuisine: Mexican
Ingredients Method

Ingredients
  

Method
 

  1. 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.
  2. 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.
  3. 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.

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