1 small jicama, peeled and cut into 3/4-inc, h cubes, 1 lb
1/2 cup orange juice
1/4 tsp salt
1 apple, red, skinned cored cut into, 3/4-inch cubes
1/2 small cantalope, peeled, seeded cut into, 3/4-inch cubes
3 tangerines, peeled, broken into sec, tions and seeded
2 tbsp cilantro, fresh roughly chop
1 tsp chile, powdered dried
3 small romaine lettuce leaves for garnish
Place jicama in large non-corrosive bowl, pour in orange juice and
sprinkle with salt. Toss well, cover and let stand at room
temperature for an hour or so.
About 15 minutes before serving, add apple, cantalope, tangerines and
cilantro to bowl and mix thoroughly. Toss mixture every few minutes
until time to serve. Season with powdered chile and add more salt and
cilantro if desired. Toss one final time. Scoop salad into serving
bowl lined with romaine leaves.
Serves: 8
Recipe Categories: Fruit; Salad; Vegetable
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