Jicama and Blood Orange Salad

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1 medium jicama (about 3/4 pound)

3 blood oranges

1 papaya or mango or small piece of pineapple, well trimmed and cut into 1/2-inch cubes

1 small red onion, peeled and sliced thinly

1 teaspoon sea salt

1/4 to 1/2 dried habanero chile, stemmed, seeded, and finely chopped or cayenne pepper, to taste

3 tablespoons olive oil

Juice of one lime

1 bunch cilantro leaves, washed

1 bunch mint leaves, washed