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.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 teaspoon cayenne pepper
- 1 pinch salt
- 1 jicama peeled and cut into sticks or cubes
- 1 cucumber sliced
- 1 cup raspberries
- 1 cup pineapple
- 1 lemon or lime juiced
- 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
Simply combine all ingredients in a large bowl and serve.
