1 medium jicama - (about 3/4 lb)
3 Blood oranges
1 papaya, mango or small piece of pineapple well trimmed, and cut into 1/2" cubes
1 small red onion peeled, sliced thin
1 teaspoon sea salt
1/2 fresh habanero or jalapeno chile stemmed, seeded, and finely chopped (or cayenne pepper, to taste) optional
3 tablespoon olive oil
Juice of one lime
1 bunch cilantro leaves washed
Instructions: Peel the jicama including the fibrous layer just beneath the skin. Thinly slice the flesh and then cut into 2-inch strips. Place in a bowl.
Peel the blood oranges and cut segments by trimming between the membranes to remove the sections, working over the bowl with the jicama to catch the juices. Add remaining ingredients to the bowl and toss gently. Chill 2 hours and serve.
Posted: 2/13/2010 5:07:28 PM