Recipe courtesy of Bill Wavrin
Watermelon Mexicana
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 126
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 32
- Dietary Fiber
- 6
- Sugar
- 19
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 894
- Total: 15 min
- Prep: 15 min
Ingredients
1 orange, peeled
1 grapefruit, peeled
1/4 jicama, washed and peeled
1 chayote fruit, peeled and sliced
1 cucumber, peeled
1 banana, peeled and sliced into 1-inch pieces
2 cups watermelon, cubed
1 lime, juiced
1 pinch chili flakes
1 tablespoon chopped fresh cilantro leaves
Salt
Toothpicks
Directions
- Segment the orange and grapefruit reserving the un-segmented part of each fruit. Cut jicama, chayote, and cucumber in finger-sized julienne. Place the segmented oranges and the grapefruit in a bowl with the other cut veggies Add watermelon, banana, lime juice and squeeze the un-segmented part over the cut veggies and citrus. Toss in the chili and cilantro.
- Season with salt, to taste, and serve each piece on a toothpick.