fruit poke

Last spring, <a href=/articles/2016/03/yellowtail-poke-bowl-recipe>poké</a>, a cross between sushi and a house salad, took the mainland by storm. "But you can make a bright, sweet riff on poké without seafood too," notes co-owner of <a href=http://biglittlenyc.com/ style=box-sizing:border-box;background-color:transparent;color:#00c09e;outline:0 target=_blank>bigLITTLE Get Together</a>and Marc Jacob's private chef, Lauren Gerrie. Proof: this creative veggie-and-fruit version that mimics the textures of the original. "Jicama, a root vegetable that has a sweet, apple-like taste and is packed with fiber, vitamin C, folate, and magnesium pairs well with papaya, an <a href=/articles/2016/07/exotic-fruit>exotic fruit</a>that is a great source of vitamins B and C," says Gerrie.Serves 4Ingredients: 1 jicama, cubed 1 papaya, cubed 1 lime, juiced ¼ teaspoon salt 1 scallion, thinly sliced 4 teaspoons Bragg Liquid Aminos 2 teaspoons fish sauce 3 teaspoons sesame oil 2 teaspoons honey 2 teaspoons red chili flakes 2 radishes, shaved Sesame seedsDirections: 1. In a medium bowl, combine the jicama, papaya, lime juice, salt, scallion, and set aside.2. In a separate small bowl, combine and whisk together the Bragg Liquid Aminos, fish sauce, sesame oil, honey, and red chili flakes. This is the dressing.3. Combine the jicama-papaya mixture with the dressing and allow to marinate for 10 minutes.To Serve: Fill individual bowls with the fruit mixture and garnish with shaved radish and sesame seeds. Optional: Serve mixture over rice.

Fruit poké

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