Recipe courtesy of Bill Wavrin
Save Recipe Print
Total:
15 min
Active:
15 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

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.

Trending Videos 6 Videos

Get the recipe

Grilled Fish and Pineapple 01:02

Pineapple planks are your tasty solution for grilling fish filets.

Similar Topics:

IDEAS YOU'LL LOVE

Tomato, Watermelon, and Basil Skewers

Recipe courtesy of Giada De Laurentiis

Arugula, Watermelon and Feta Salad

Recipe courtesy of Ina Garten

Chocolate Mexicana

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Cherry Almond Rice Mexicana

Recipe courtesy of Sandra Lee

Huarache a la Mexicana

Recipe courtesy of Jessy's Tienda y Taqueria

Chiliquiles a la Mexicana de Salsa Moras

Recipe courtesy of Janie Mora

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.