Fruit vendors across Mexico and in many parts of Los Angeles sell an assortment of fruit cut into spears and seasoned with chili powder, salt and/or lime. In Mexico's colonial city of Morella, cookbook author Jeanne Kelley's family came across a stand selling gazpacho de fruta -- diced fruit with lots of chili powder, lime and a sprinkling of queso anejo. This is her simplified version of that salad.
- 1 1/2 pounds papaya, preferably Mexican
- 3/4 pound jicama
- 1 large mango
- 1 English (seedless) cucumber
- 1 large orange
- 3 tablespoons freshly squeezed lime juice
- 1/2 to 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 2 tablespoons finely chopped cilantro leaves
Peel and seed, if necessary, the papaya, jicama, mango, cucumber and orange; cut into 1/2-inch dice. Combine the fruit in a medium shallow bowl.
Combine the lime juice, chili powder to taste and salt in a small cup; pour the mixture over the fruit. Add the cilantro and toss gently to combine. Taste and adjust seasoning as necessary. Serve immediately.
Adapted from "Blue Eggs and Yellow Tomatoes: Recipes From a Modern Kitchen Garden," by Jeanne Kelley (Running Press, 2008).
Tested by Bonnie S. Benwick.
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