Ingredients
3 cups jicama
sliced (small)
2 cups watermelon (cut into pieces)
1 mango
1 papaya (small)
1 lime
cut into small pieces
2 kiwifruit
1 teaspoon lime or orange juice
1/4 teaspoon salt
1/4 teaspoon chili powder
Steps
Wash hands with soap and water.
Wash, peel, and cut the jicama into thin slices.
Wash, peel, and cut the rest of the fruit (including the lime) into slices or small pieces.
On a large plate, arrange the fruit. Sprinkle the lime or orange juice over the fruit.
In a small bowl, mix the salt and chili powder. Sprinkle over the fruit and serve.
Refrigerate leftovers within 2 hours.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 86 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 94 mg |
| Carbohydrates | 21 g |
| Dietary Fiber | 5 g |
| Total Sugars | 13 g |
| Added Sugars included | 0 g |
| Protein | 1 g |
| Vitamin D | 0 mcg |
| Calcium | 31 mg |
| Iron | 1 mg |
| Potassium | 337 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Fruit Salad with Jicama. Recipe source: Pictorial Recipes Oregon State University Cooperative Extension Service Oregon Family Nutrition Program Recipe submitted by Lynn Myers Steele, 2000. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.