1 jicama, washed and peeled
1 medium chayote fruit, peeled and washed
1 orange, peeled and segmented
1 cucumber, peeled
1 lime, juiced
1 pinch chili flakes, to taste
1 tablespoon chopped fresh cilantro leaves
Segment the orange and grapefruit, reserving the un-segmented part of each fruit. Cut jicama, chayote and cucumber into finger-size julienne. Place the segmented oranges and grapefruit in a bowl with other cut veggies, squeeze the lime and un-segmented part over the cut veggies and citrus and toss in the chili and cilantro.
Season with salt, to taste, and stab each piece with toothpicks.
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