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Fruit Salad with Jicama

Source: Pictorial Recipes Oregon State University Cooperative Extension Service Oregon Family Nutrition Program Recipe submitted by Lynn Myers Steele, 2000

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Mango and papaya add a tropical flavor to this fruit salad while chili powder gives it a kick. The jicama provides a refreshing crunch and the result is a fruit salad that's sure to please.

Makes
7 servings

Ingredients

  • 3 cups jicama (small slices)
  • 2 cups watermelon (cut into pieces)
  • 1 mango
  • 1 small papaya
  • 1 lime, juiced
  • 2 kiwifruit
  • 1 teaspoon lime or orange juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon chili powder

Directions

  1. Wash hands with soap and water.
  2. Wash, peel, and cut the jicama into thin slices.
  3. Wash, peel, and cut the rest of the fruit (including the lime) into slices or small pieces.
  4. On a large plate, arrange the fruit. Sprinkle the lime or orange juice over the fruit.
  5. In a small bowl, mix the salt and chili powder. Sprinkle over the fruit and serve.
  6. Refrigerate leftovers within 2 hours.

Notes

Learn more about: Watermelon Mangos Limes Kiwifruit

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.