1 jicama, washed and sliced in thin strips
2 cups watermelon or cantaloupe, washed and cut in cubes
1 mango, washed, peeled and cut in cubes
1 papaya, washed, peeled and seeded, cut in cubes
1 kiwi, washed, peeled and cut in cubes
1 lime, juiced
¼ teaspoon salt
¼ teaspoon chili powder
Fruit Salad with Jicama
Ingredients:
Directions:
- Add fruit to large bowl.
- Sprinkle the lime juice over the fruit.
- In a small bowl, mix the salt and chili powder. Sprinkle over the fruit and serve.
- Chill in the refrigerator before serving.
Note: Wash melon before slicing.
Also: To see step by step instructions on how to prepare this recipe, visit our Fruit Salad with Jicama blog.
Recipe Category
30 minutes or less, No cooking required
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Fruit Salad with Jicama
Ingredients:
1 jicama, washed and sliced in thin strips
2 cups watermelon or cantaloupe, washed and cut in cubes
1 mango, washed, peeled and cut in cubes
1 papaya, washed, peeled and seeded, cut in cubes
1 kiwi, washed, peeled and cut in cubes
1 lime, juiced
¼ teaspoon salt
¼ teaspoon chili powder
Directions:
- Add fruit to large bowl.
- Sprinkle the lime juice over the fruit.
- In a small bowl, mix the salt and chili powder. Sprinkle over the fruit and serve.
- Chill in the refrigerator before serving.
Note: Wash melon before slicing.
Also: To see step by step instructions on how to prepare this recipe, visit our Fruit Salad with Jicama blog.
Nutrition Facts
6 serving per container
Serving size 1/2 cup
| Amount Per Serving | ||
|---|---|---|
| Calories | 130 | |
| % Daily Value* | ||
| Total Fat 0.5g | 0% | |
| Saturated Fat 0g | 1% | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 210mg | 9% | |
| Total Carbohydrate 31g | 11% | |
| Dietary Fiber 7g | 25% | |
| Total Sugars 21g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 2g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 36mg | 2% | |
| Iron 1mg | 6% | |
| Potassium 600mg | 15% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.