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Jicama, Melon and Cucumber Skewers

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These low carb jicama, melon and cucumber skewers are served with a delicious sugar free raspberry dipping sauce. So tasty and refreshing!

Low Carb Jicama, Melon and Cucumber Skewers with a raspberry dipping sauce!

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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.Low Carb Jicama, Melon and Cucumber Skewers with a raspberry dipping sauce!

Cook the sauce until the fruit has completely broken down, then strain through a fine mesh sieve to remove the pips.

Low Carb Jicama, Melon and Cucumber Skewers with a raspberry dipping sauce!

Leave to cool. If you want a slightly thicker sauce you could whisk in a tiny pinch of xanthan gum !

Low Carb Jicama, Melon and Cucumber Skewers with a raspberry dipping sauce!

Prepare the cucumber by slicing it up then cutting the slices into quarters. Thread the cucumber pieces onto small wooden sticks.

Low Carb Jicama, Melon and Cucumber Skewers with a raspberry dipping sauce!

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.

Low Carb Jicama, Melon and Cucumber Skewers with a raspberry dipping sauce!

 

Transfer everything to a serving plate (I used this gorgeous blue Le Creuset platter) and pour the raspberry dipping sauce into a small bowl.

Low Carb Jicama, Melon and Cucumber Skewers with a raspberry dipping sauce!

A wonderful delicate combination of sweet and savory!

Low Carb Jicama, Melon and Cucumber Skewers with a raspberry sauce #lowcarb Click To Tweet

Low Carb Jicama, Melon and Cucumber Skewers with a raspberry dipping sauce!

Jicama, Melon and Cucumber Skewers

Jicama, Melon and Cucumber Skewers

Yield: 24 mini skewers
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes

These low carb jicama, melon and cucumber skewers are served with a delicious sugar free raspberry dipping sauce. So tasty and refreshing!

Ingredients

Instructions

  1. To make the sauce, add the raspberries, sweetener and water to a small saucepan and cook until the fruit has broken down.
  2. Strain the sauce and leave to cool.
  3. Remove the rind from the jicama and melon, and dice them. Slice the cucumber then cut it into quarters.
  4. Thread the jicama, melon and cucumber onto small wooden sticks. This recipe makes 24 mini skewers.
  5. 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 Skewers
Amount Per Serving Calories 17Total Fat 1gSaturated Fat 1gSodium 4mgCarbohydrates 4gNet Carbohydrates 3gFiber 1gSugar 2gProtein 1g
Check out my whole collection of low carb jicama recipes!The Best Low Carb Jicama Recipes

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