Antojitos Tray

Sunset
Notes: If making up to 4 hours ahead, cover tray and let stand at room temperature.
Makes 10 to 12 servings

Ingredients

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4 oranges (about 1/2 lb. each)
1 pineapple (about 4 lb.)
1 1/2 pounds jicama
About 1/2 cup lime juice
2 limes
1/4 cup salt
1 tablespoon paprika
1 teaspoon cayenne

Preparation

1. Rinse and drain oranges. Cut each into 8 wedges. Rinse and drain pineapple. Cut crosswise through peel into 1/2-inch-thick slices. Cut each slice into quarters. Save pineapple crown for decoration or discard. Scrub and peel jicama. Cut into 1/4- to 1/2-inch-thick sticks.

2. Arrange fruit and jicama (and pineapple crown, if desired) on a rimmed platter. Drizzle fruit and jicama with about 1/2 cup lime juice. Cut limes into wedges and put on platter.

3. In a small dish, mix to blend salt, paprika, and cayenne. Place seasoned salt on platter.

4. To eat, dip foods in salt to taste, squeeze juice from lime wedges over pieces, or do both.

Per serving without salt: 84 cal., 5.4% (4.5 cal.) from fat; 1.1 g protein; 0.5 g fat (0 g sat.); 21 g carbo (4.8 g fiber); 2.9 mg sodium; 0 mg chol.

Per 1/2 teaspoon salt: 1.1 cal., 0% (0 cal.) from fat; 0 g protein; 0 g fat; 0.2 g carbo (0 g fiber); 1,163 mg sodium; 0 mg chol.

Created date

October 2003