This was yummy and easy. I only used about two cups of jicama and it was just right. Next time I'll use one or two more kiwis because I didn't think two was enough. I really loved the spices in the dressing. This went really well with the Lime-Cilantro Pork Tacos and Simple Black Beans from this site and it was a perfect, healthy south-of the border-meal.
Southwestern Fruit Salad
Yield: 4 servings (serving size: 1 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 134
- Calories from fat: 3%
- Fat: 0.5g
- Saturated fat: 0.1g
- Monounsaturated fat: 0.1g
- Polyunsaturated fat: 0.2g
- Protein: 2.3g
- Carbohydrate: 31.9g
- Fiber: 4.8g
- Cholesterol: 0.0mg
- Iron: 1.1mg
- Sodium: 6mg
- Calcium: 66mg
Ingredients
- 1 teaspoon grated orange rind
- 1/4 cup orange juice
- 2 tablespoons brown sugar
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 3 cups julienne-cut peeled jicama
- 1 medium red grapefruit, peeled and sectioned
- 2 medium oranges, peeled and sliced crosswise
- 2 kiwifruit, peeled and sliced
Preparation
- Combine the first 5 ingredients in a medium bowl; stir well with a wire whisk. Add remaining ingredients; toss gently to coat.
Southwestern Fruit Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Entertaining, No-Cook, Quick/Easy
- CUISINE: American, Southwest
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Sodium, Meatless, Low Saturated Fat
- OCCASION: Father's Day, July 4th, Labor Day, Memorial Day, Mother's Day
- PUBLICATION: Cooking Light
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