Jicama Fruit Salad
In Los Angeles, outdoor stands selling freshly cut fruit salad with chili powder and lime are easy to find. My Mexican fruit salad takes its inspiration from this refreshing and healthy snack, but I throw in some raspberries for an added boost of antioxidants. The lemon or lime, chili pepper and just a pinch of salt really make the flavors pop.
In Los Angeles, outdoor stands selling freshly cut fruit salad with chili powder and lime are easy to find. My Mexican fruit salad takes its inspiration from this refreshing and healthy snack, but I throw in some raspberries for an added boost of antioxidants. The lemon or lime, chili pepper and just a pinch of salt really make the flavors pop.
- Carbohydrate 29.48991 g
- Cholesterol 0 mg
- Fat 0.63914 g
- Fiber 12.4166500992179 g
- Protein 2.64512 g
- Saturated Fat 0.097195 g
- Serving Size 1 1 Serving (341g)
- Sodium 591.13 mg
- Sugar 17.0732599007821 g
- Trans Fat 0.2011275 g
- Calories 117 calories
Step-by-step
- Simply combine all ingredients in a large bowl and serve.
Raw root vegetables require deliberate surface treatment to absorb seasoning effectively before moisture draws out too quickly. When preparing jicama, cut the tuber into uniform quarter-inch sticks or cubes using a sharp chef's knife on a stable wooden cutting board to ensure every piece offers an identical crunch-to-surface-area ratio. This structural uniformity allows the citrus juice to coat the exterior evenly without pooling at the bottom of the mixing vessel. Freshly squeezed lemon or lime juice provides the essential acidity required to break down surface starches while simultaneously anchoring the spices to the fruit pieces. If you substitute bottled citrus juice, increase the volume by twenty percent to compensate for the missing volatile aromatic oils found exclusively in fresh peel. Acid acts as a solvent for capsaicin, meaning the cayenne pepper distributes uniformly across the cucumber slices and pineapple chunks rather than clumping in isolated hot spots. A pinch of fine sea salt added at the final moment draws out internal cellular water through osmosis, which concentrates the natural sugars in the pineapple and raspberries over a brief fifteen-minute resting window. Toss the mixture gently in a non-reactive glass or stainless steel bowl to prevent the fragile raspberries from bruising and staining the pale jicama. Storing leftovers beyond twenty-four hours results in excessive moisture loss from the cucumber and jicama, though drained remnants can be repurposed as a crunchy taco topping if mixed with fresh cilantro.
