These low carb jicama, melon and cucumber skewers are served with a delicious sugar free raspberry dipping sauce. So tasty and refreshing!
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These skewers are great for parties – especially during the summer! The combination of the fruit and vegetables work so well – very juicy and refreshing! And the sugar free raspberry dipping sauce is just perfect!
Serve these cucumber skewers as an appetizer or snack at your next gathering of friends or family!
How to Make Jicama, Melon, and Cucumber Skewers
Make the dipping sauce first. Add fresh raspberries, water, and a little granular sweetener (I used Lakanto, but you could also use Swerve) to a small saucepan and place over a medium heat.
Cook the sauce until the fruit has completely broken down, then strain through a fine mesh sieve to remove the pips.
Leave to cool. If you want a slightly thicker sauce you could whisk in a tiny pinch of xanthan gum !
Prepare the cucumber by slicing it up then cutting the slices into quarters. Thread the cucumber pieces onto small wooden sticks.
Prepare the jicama and melon (i used cantaloupe – my favorite!) by cutting off the rind/skin, and then dicing them. Thread these onto the sticks too.
Transfer everything to a serving plate (I used this gorgeous blue Le Creuset platter) and pour the raspberry dipping sauce into a small bowl.
A wonderful delicate combination of sweet and savory!
Low Carb Jicama, Melon and Cucumber Skewers with a raspberry sauce #lowcarb Share on X
Jicama, Melon and Cucumber Skewers
These low carb jicama, melon and cucumber skewers are served with a delicious sugar free raspberry dipping sauce. So tasty and refreshing!
Ingredients
- ¼ cup fresh raspberries
- 1 tsp Lakanto, or preferred low carb sweetener
- ¼ cup water
- 3 oz jicama
- 4 oz cantaloupe melon
- 3 oz English cucumber
Instructions
- To make the sauce, add the raspberries, sweetener and water to a small saucepan and cook until the fruit has broken down.
- Strain the sauce and leave to cool.
- Remove the rind from the jicama and melon, and dice them. Slice the cucumber then cut it into quarters.
- Thread the jicama, melon and cucumber onto small wooden sticks. This recipe makes 24 mini skewers.
- Serve with the raspberry dipping sauce.
Notes
3g net carbs per serving of four skewers (this recipe makes 24)
Nutrition Information
Yield 6 Serving Size 4 SkewersAmount Per Serving Calories 17Total Fat 1gSaturated Fat 1gSodium 4mgCarbohydrates 4gNet Carbohydrates 3gFiber 1gSugar 2gProtein 1g
