Serves 7
90 cal · 20 min
Fruit Salad with Jicama
Recipe GLPR20a1875e85e897
A refreshing and colorful tropical fruit salad featuring crisp jicama combined with sweet watermelon, mango, papaya, and kiwi. Brightened with fresh lime juice and finished with a subtle kick of chili powder and salt, this light and nutritious salad is perfect as a side dish or light dessert.
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Ingredients
3 cups Jicama, peeled and thinly sliced
2 cups Watermelon, cut into bite-sized pieces
1 Mango, peeled and diced
1 small Papaya, peeled and diced
2 Kiwifruit, peeled and sliced
1 teaspoon Fresh lime juice
¼ teaspoon Sea salt
¼ teaspoon Chili powder
Directions
Wash your hands thoroughly with soap and clean water before preparing the fruit.
Rinse the jicama under running water, then carefully peel away the thick outer skin using a vegetable peeler or sharp knife. Cut the white flesh into thin, uniform slices.
Rinse the watermelon, mango, papaya, kiwifruit, and lime. Peel and cut each fruit into bite-sized pieces or slices, removing any seeds. For the lime, squeeze the juice into a small bowl.
On a large serving plate, arrange all the prepared fruit pieces in an attractive presentation.
Drizzle the freshly squeezed lime juice evenly over the entire fruit arrangement.
In a small bowl, combine the salt and chili powder, stirring well to ensure even distribution.
Sprinkle the salt and chili powder mixture lightly over the fruit salad. Serve immediately.
If there are any leftovers, cover and refrigerate within 2 hours. Keep refrigerated and consume within 1–2 days for best quality.
