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Winter Jeweled Fruit Salad

Photo: Jonny Valiant; Styling: Deborah Williams
Yield 8 servings (serving size: 1 cup)
In Mexico, copas de frutas (fruit cups) are popular street food. They typically consist of fresh fruit sprinkled with lime juice and chili powder and are the inspiration for this jewel-colored fruit salad. Jicama (pronounced HEE-kah-mah), also known as a Mexican potato or turnip, tastes like a cross between an apple and a potato and adds crunch to the salad.

Ingredients

  • 1/2 cup pomegranate seeds (about 1 pomegranate)
  • 1/2 cup julienne-cut peeled jicama
  • 1/3 cup sliced seeded kumquats (about 6 medium)
  • 2 medium ripe mangoes, peeled and cut into thin slices
  • 2 tangerines or clementines, peeled and sectioned
  • 2 blood oranges, peeled and sectioned
  • 1 pear, thinly sliced
  • 2 tablespoons fresh lime juice
  • 2 tablespoons honey
  • 1/4 teaspoon ground red pepper
  • 1/8 teaspoon coarse sea salt

Nutrition Information

  • calories 118
  • fat 0.4 g
  • satfat 0.1 g
  • monofat 0.1 g
  • polyfat 0.1 g
  • protein 1.3 g
  • carbohydrate 30 g
  • fiber 4.2 g
  • cholesterol 0.0 mg
  • iron 0.4 mg
  • sodium 37 mg
  • calcium 39 mg

How to Make It

  1. Combine first 7 ingredients in a large bowl; toss gently. Combine lime juice, honey, pepper, and salt in a small bowl, stirring well with a whisk. Pour over fruit; toss gently to coat. Serve at room temperature.