Notes: If making up to 4 hours ahead, cover tray and let stand at room temperature.

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Makes 10 to 12 servings


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

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

  • Per serving without salt: 84 cal., 4% (5 cal.) from fat; 1 g protein; 5 g fat (0 g sat.); 21 g carbo (8 g fiber); 9 mg sodium; 0 mg chol.

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