Segment the orange and grapefruit reserving the un-segmented part of each fruit. Cut jicama, chayote, and cucumber in finger-sized julienne. Place the segmented oranges and the grapefruit in a bowl with the other cut veggies Add watermelon, banana, lime juice and squeeze the un-segmented part over the cut veggies and citrus. Toss in the chili and cilantro.
Season with salt, to taste, and serve each piece on a toothpick.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Bill Wavrin