Recipe courtesy of Mary Sue Milliken and Susan Feniger

Pico de Gallo Fruit Salad

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  • Level: Easy
  • Yield: 8 servings
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2 medium size jicamas, peeled and sliced

6 white prickly pears, peeled and sliced

4 oranges, peeled and sliced

1 small pineapple. peeled and sliced

Sea salt, to taste

Piquin chile powder, to taste

4 limes, cut in wedges


  1. Attractively arrange the vegetable and fruit slices on a serving platter. Sprinkle with salt and chile powder to taste. Serve with lime wedges to squeeze over all.