Name: Jicama and Tropical Fruit Salad recipe
Ingredients: 2 cups thinly sliced jicama;1 cup roughly chopped mango;1 cup roughly chopped pineapple;4 kiwis - peeled, sliced, and quartered;3 tablespoons freshly squeezed lime juice;3 tablespoons chopped fresh mint leaves;2 teaspoons honey;1 teaspoon lime zest

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Ingredients

2 cups thinly sliced jicama 1 cup roughly chopped mango 1 cup roughly chopped pineapple 4 kiwis - peeled, sliced, and quartered 3 tablespoons freshly squeezed lime juice 3 tablespoons chopped fresh mint leaves 2 teaspoons honey 1 teaspoon lime zest

Nutrition Info

65.1 calories carbohydrate: 16.4 g cholesterol: : - fat: 0.3 g fiber: 3.3 g protein: 0.9 g saturatedFat: : - servingSize: - sodium: 3.1 mg sugar: 10.6 g transFat: : - unsaturatedFat: : -

Directions

Toss jicama, mango, pineapple, kiwis, lime juice, mint, honey, and lime zest together in a bowl. Chill, covered, for at least 2 hours before serving.

Recipe Yield

8 servings

Recipe Note

Jicama [HEE-kah-mah], also called a Mexican turnip or Mexican potato, is a starchy root vegetable you can eat raw. It soaks up the flavor of the fruits in this salad and still keeps its crunch.