Title: Jicama Fruit Salad
Categories: Fruit Mexican Salad Vegan Vegetarian
Yield: 6 Servings

1 1/2	lb	Jicama; peeled and cubed
3	md	Oranges; peeled and cut in bite sized pieces
2	lg	Cucumbers; peeled, seeded,cubed
1/3		Pineapple; peeled and cubed
6		Key limes; juiced or 3 regular limes
		Salt; to taste
		Ground chile piquin; optional or chile powder blend or hot

Place all ingredients in a non-metallic bowl and toss. Chill for at least 30 minutes.

Per serving (excluding unknown items): 116 Calories; 1g Fat (5% calories from fat); 3g Protein; 28g Carbohydrate; 0mg Cholesterol; 10mg Sodium Food Exchanges: 3 1/2 Vegetable; 1/2 Fruit

NOTES : The longer this sits, the hotter it gets if you use the chile powder or hot sauce. Posted to MM-Recipes Digest V4 #1 by Shirley F. Coleman

Recipe by: Mexican Lowfat Cooking, Patrick Earvolino

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