Recipe excerpted from Hartwood by Eric Werner and Mya Henry (Artisan Books), copyright © 2015, photographed by Gentl & Hyers

Longing for a Caribbean getaway but can’t actually get away? Then bring a bit of paradise into your home with this flavorful dish from the popular Hartwood restaurant in Tulum, Mexico, which was founded by New York expats Eric Werner and Mya Henry. You can find more great recipes from their corner of the Yucatán in their debut cookbook here.


2 jicamas (each about the size of a small grapefruit)
2 oranges, supremed
1 c mint leaves
1 tsp kosher salt
1/2 c lime and honey vinaigrette
3/4 c mint crema
3 tbsp prickly pear preserves (optional)
1/2 c pepitas (pumpkin seeds), toasted in a dry skillet until lightly browned
1/2 c sunflower seeds, toasted in a dry skillet until lightly browned

For the lime and honey vinaigrette:
1/4 c fresh lime juice (from 2 to 3 limes), or to taste
3/4 c olive oil
2 tbsp honey, or to taste
1 tsp kosher salt, or to taste

For the mint crema:
8 pepitas (pumpkin seeds), toasted in a dry skillet until lightly browned
1 c mint leaves
1/2 c olive oil
1 tbsp honey
1/2 tsp fresh lime juice
1/2 c water
1/3 c sour cream
1 tsp kosher salt, or to taste

For the prickly pear preserves:
2 prickly pears
One 1/2-inch piece of ginger, peeled and cut into 1/4-inch slices
1 tbsp white vinegar
1 tbsp water
1 tbsp sugar
1/4 tsp kosher salt


Peel the jicama with a vegetable peeler or sharp paring knife and cut into 1/4-inch-thick slices, about 2 inches by 1 1/2 inches. Put in a bowl and add the orange suprêmes, mint and salt, then add the vinaigrette and toss to coat. Coat the bottom of each serving dish with a smear of the mint crema and pile the salad on top. Drizzle with the prickly pear preserves, if using, and sprinkle the pepitas and sunflower seeds over the top. Serves 6.

For the lime and honey vinaigrette:
Whisk all the ingredients in a small bowl until emulsified, then taste — everything should be in balance: the acid of the lime, the sweetness of the honey, the salinity of the salt. If anything is too faint, add more of whatever is missing. The vinaigrette will keep for up to a week in the refrigerator; whisk again before serving to re-emulsify it. Makes about 1 cup.

For the mint crema:
Combine the pepitas, mint, olive oil, honey and lime juice in a blender and blend on high speed until smooth and emulsified. Slowly add the water and blend until emulsified, about 30 seconds, then add the sour cream and salt and blend for another 10 seconds. The crema should be as thick as aioli. Season to taste if necessary. Transfer to a bowl, cover and refrigerate until ready to use. Makes about 1 1/2 cups.

For the prickly pear preserves:
Remove the skin from the prickly pears. Put the flesh in a bowl and break it apart with a spoon until liquefied. Combine the prickly pear, ginger, vinegar, water, sugar and salt in a medium-size saucepan, bring to a simmer over medium heat and simmer until the liquid is reduced by half and syrupy, 20 to 25 minutes. Let cool, then strain out the seeds and ginger. Makes about 1/4 cup.
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