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.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/7 of recipe
90
Calories
1g
Protein
22g
Carbs
1g
Fat
5g
Fiber
14g
Sugar
95mg
Sodium
Saturated Fat 0 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
jicama
3 cups · small slices
watermelon
2 cups · cut into pieces
mango
1
papaya
1 small
lime, juiced
1
kiwifruit
2
lime or orange juice
1 teaspoon
salt
1/4 teaspoon
chili powder
1/4 teaspoon
Instructions
- 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. Sprinkle the lime or orange juice over the fruit.
- 5
In a small bowl, mix the salt and chili powder. Sprinkle over the fruit and serve.
- 6
Refrigerate leftovers within 2 hours.
Source: USDA MyPlate Kitchen · Pictorial Recipes Oregon State University Cooperative Extension Service Oregon Family Nutrition Program Recipe submitted by Lynn Myers Steele, 2000
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