Ingredients
Method
- Prepare the apple by peeling, coring, and dicing 1 Granny Smith apple (approx. 6 oz / 170g) and placing it into a medium mixing bowl.
- Add 1 cup (5.3 oz / 150g) of peeled, diced English cucumber and 0.5 cup (2.3 oz / 65g) of diced jicama to the bowl with the apple.
- Pour 2 tbsp (1 oz / 30g) of unsweetened apple cider and 2 tbsp (1 oz / 30g) of fresh lime juice over the mixture.
- Add 2 tbsp (0.7 oz / 20g) of very finely minced red onion and 0.5 tbsp of minced fresh flat-leaf parsley to the bowl.
- Combine all the ingredients thoroughly, stirring until the mixture is well-coated with the juices.
- Serve immediately to enjoy the crisp texture, or cover tightly and refrigerate until you are ready to serve. Variations:
- Lemon Cucumber: If available, swap the English cucumber for lemon cucumbers for a unique twist.
- Add Color: Mix in 0.25 cup (approx. 1.3 oz / 37g) of diced red bell peppers for added sweetness and vibrant color.
Uniform Dicing is Key: Take the time to cut your apple, cucumber, and jicama into small, uniform cubes (about 1/4 inch). This ensures you get a perfect balance of sweet, tart, and cool flavors in every single bite, rather than large chunks of a single ingredient.
Prevents Browning: Don't skip or reduce the lime juice! Aside from adding zesty flavor, the acidity is crucial for preventing the Granny Smith apples from oxidizing (turning brown). Toss the apples in the lime juice immediately after cutting to keep them vibrant.
Manage the Moisture: Cucumbers have a high water content. If you plan to let the dish sit for more than an hour, consider scooping the seeds out of the cucumber before dicing. This keeps the relish crisp and prevents the dressing from becoming watered down.
Enhance the Crunch: For the crispest texture, ensure your ingredients are ice-cold before you start chopping. You can even soak the diced jicama in ice water for 10 minutes (and pat dry thoroughly) before mixing to maximize its snap.