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Fruit Salad with Chili Salt
Servings:
Serves 8 as an appetizerPrep Time:
8 minutesCook Time:
30 minutes
Ingredients
The fiery combination of fruit and chilies will tingle your taste buds. For a milder version, use only ground anco chili. For more heat use only chipotle.
1/2 tsp. ground ancho chili or to taste
1/8 tsp. ground chipotle chili or to taste
1/4 tsp. salt
1 lb. jicama, peeled and cut into 1/2-inch cubes
2 cups diced (3/4-inch) fresh pineapple
1 cup diced (3/4-inch) seedless watermelon or honeydew melon
1 papaya
1 large mango
1/4 cup fresh lime juice
Directions
1. Combine chilies and salt in a small bowl. Set aside.
2. Place jicama, pineapple, and watermelon on a large serving platter or shallowbowl. Cut papaya in half lengthwise and scoop out seeds. Slice flesh partway through, stopping at the rind, to make 3/4-inch cubes. Slice pieces away from rind and add to platter. Peel mango. Hold upright on a cutting board and slice fleshlengthwise away from pit into four pieces. Cut each piece into 3/4-inch cubes. Add to platter.
3. Immediately before serving, drizzle with lime juice, then sprinkle with chili-salt mix. Do not toss.
Source: Hannaford fresh Magazine, September - October 2009
Nutrition
| Nutritional Facts | |
| Servings | Serves 8 |
| Base Nutrients | |
| Calories | 80 kcal (4%) |
| Calories from Fat | 0 kcal (0%) |
| Total Fat | 0 g (0%) |
| Saturated Fat | 0 g (0%) |
| Cholesterol | 0 mg (0%) |
| Sodium | 80 mg (3%) |
| Total Carbohydrates | 22 g (7%) |
| Dietary Fiber | 4 g (16%) |
| Protein | 1 g (2%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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