Recipe courtesy of Bill Wavrin
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.

IDEAS YOU'LL LOVE

Chocolate Mexicana

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Cherry Almond Rice Mexicana

Recipe courtesy of Sandra Lee

Chiliquiles a la Mexicana de Salsa Moras

Recipe courtesy of Janie Mora

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking