Recipe: Fonda San Miguel Ensalada de Jicama con Melon (Jicama-Melon Salad) (Mexican)

ENSALADA DE JICAMA CON MELON
(JICAMA-MELON SALAD)

"Although many fresh condiments in Mexican cuisine are called pico de gallo ("rooster's beak"), this refreshing salad from the Mexican state of Jalisco is known as Pico de Gallo. Depending upon the seasonal availability of fresh fruit, Miguel has found that the salad is equally good made with Rio Star grapefruit, pineapple, blood oranges, cantaloupes, watermelon, and honeydew melon. The contrast of sweet fruit, crunchy Jicama, tangy lime juice, and a little dash of chili powder makes for a delightful palate cleanser."

1 large Jicama, peeled and cut into 1/4-inch-wide strips
3 navel oranges, peeled and sectioned with pulp and membrane removed
1 large cantaloupe or honeydew melon, peeled, seeded, and cut into bite-sized chunks
1/2 cup pomegranate seeds
1 cup fresh lime juice
2 sprigs cilantro, chopped
1 teaspoon sea salt
1/2 teaspoon chili powder (optional)

In a nonreactive bowl, combine Jicama and fruit. Toss with lime juice, cilantro, and salt.

Refrigerate about 1 hour to allow flavors to meld.

Toss with chili powder before serving.

Serves 6
Source: Fonda San Miguel: Thirty Years of Food and Art by Tom Gilliland and Miguel Ravago (Shearer Publishing; June 2005)