Winter Jeweled Fruit Salad

Photo: Jonny Valiant; Styling: Deborah Williams

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.

Yield: 8 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 118
  • Fat: 0.4g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.3g
  • Carbohydrate: 30g
  • Fiber: 4.2g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 37mg
  • Calcium: 39mg

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

Preparation

  1. 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.
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