Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Jicama and Tropical Fruit Salad
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 290
- Total Fat
- 10
- Saturated Fat
- 8
- Carbohydrates
- 53
- Dietary Fiber
- 10
- Sugar
- 39
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 11
Ingredients
2 oranges
2 mangoes, peeled and diced
1 pineapple, peeled and diced
1 small jicama, peeled and diced
1/4 cup lime juice
1 tablespoon sugar
2 tablespoons chopped fresh cilantro
1 cup fresh grated coconut or dried, unsweetened shredded coconut
Directions
- Slice ends off oranges and stand upright. Cut away the skin and membrane, exposing fruit. Cut between the membranes to remove the sections and place in a large bowl. Remove and discard any seeds. Add mangoes, pineapple, jicama, lime juice, sugar, cilantro and coconut to bowl and stir to combine.
- To serve salad, place lettuce leaves on individual chilled plates or a serving platter, and spoon fruit on top.