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Mexican Fruit Salad

October 2014

Serves: 4 


½ cup diced jicama  

½ cup peeled, seeded and diced cucumber 

½ cup diced ripe mango  

1 orange, peeled and separated into segments  

1 large red radish, trimmed and thinly sliced  

2 tablespoons fresh lime juice  

3 tablespoons grated queso fresco (fresh Mexican cheese)  

1 bunch micro red amaranth (optional)  

½ teaspoon ground chile pepper  

Salt, to taste  

½ fresh sour orange  


Put the jicama, cucumber, mango, orange segments and radish slices in a mixing bowl and toss with lime juice.  

Spoon the fruit salad into a serving bowl and sprinkle with the queso fresco and micro amaranth greens. Season with the chile pepper and salt, to taste. To serve, squeeze sour orange over the salad just before eating.