From the Pantry Butler kitchen

Fruit Salad with Jicama

7 servings

Fruit Salad with Jicama

Mango and papaya add a tropical flavor to this fruit salad while chili powder gives it a kick. The jicama provides a refreshing crunch and the result is a fruit salad that's sure to please. USDA MyPlate Kitchen — Pictorial Recipes — Oregon State University Cooperative Extension Service — Oregon Family Nutrition Program — Recipe submitted by Lynn Myers Steele, 2000 (public domain), via myplate.food

Ingredients

  • 3 cups jicama — small slices
  • 2 cups watermelon — cut into pieces
  • 1 mango
  • 1 small papaya
  • 1 lime, juiced
  • 2 kiwifruit
  • 1 teaspoon lime or orange juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon chili powder

Method

  1. Wash hands with soap and water.
  2. Wash, peel, and cut the jicama into thin slices.
  3. Wash, peel, and cut the rest of the fruit (including the lime) into slices or small pieces.
  4. On a large plate, arrange the fruit.
  5. Sprinkle the lime or orange juice over the fruit.
  6. In a small bowl, mix the salt and chili powder.
  7. Sprinkle over the fruit and serve.
  8. Refrigerate leftovers within 2 hours.

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