You can make this salad a day ahead of time, that's what I did, then add the mint leaves just before serving.
I was unfamiliar with jicama until I tried doing a raw food diet years ago - needless to say that didn't last long, although my love for fresh produce definitely grew during that period of my life as I learned to eat new and fresh things (like jicama and sweet potato raw)
Jicama is similar in texture to a water chestnut but is sweeter, although only slightly. It is awesome in refreshing salads like this one - adds a nice crunch without overwhelming the other flavors of the dish.
http://www.foodreference.com/html/art-jicama-history-facts.html
1 Jicama, Peeled and Diced
1 c. Watermelon, Diced
1 c. Pineapple, Diced
Fresh Mint Leaves - washed and torn
1 c. Orange Juice
2-3 TBSP Lime Juice
1 TBSP Olive Oil
1 tsp Salt
Dash of Cayenne Pepper
Combine diced jicama, watermelon and pineapple with wet ingredients and spices except mint leaves
Tear mint leaves into tiny pieces and toss with salad 30 min. before serving
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