Recipe courtesy of Bobby Flay
Episode: Mexican Brunch
Save Recipe Print
Fresh Fruit and Vegetable Salad with Chile and Lime
Total:
50 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
50 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Special equipment: melon baller

Peel the jicama and cut into matchstick-size pieces. You should have about 1 cup. Peel alternating strips from the cucumber, then halve and slice one half into thin slices. Store the other half for another use. Halve the cantaloupe, discard the seeds and scoop out 1 cup melon balls. Reserve the rest for another use. Trim the peel from the pineapple and halve. Reserve half for another use. Halve the remaining half, remove the core, and thinly slice. Peel the mango, cut off the cheeks, and thinly slice.

Combine the prepped fruit in a bowl with the raspberries. Add the honey, lime juice, zest, some salt and chile powder to taste.

Cover and marinate in the refrigerator for at least 30 minutes before serving.

Categories:

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Fall Salad

Recipe courtesy of Tyler Florence

Classic Cobb Salad

Recipe courtesy of Food Network Kitchen

Mexican Macaroni Salad

Recipe courtesy of Ree Drummond

Garden Egg Salad

Recipe courtesy of Food Network Kitchen

Carrot and Pineapple Cake

Recipe courtesy of Ina Garten

Rice Salad

Recipe courtesy of Angela Shelf Medearis

Fruit Salad

Recipe courtesy of Food Network

Citrus Salad

Recipe courtesy of Michele Urvater

Avocado Salad

Recipe courtesy of Cheryl Smith

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories