experiencelifemag.com Print › | Back › Mexican Fruit "Gazpacho" Salad Yield: six servings June 2009 1 1/2 pounds Mexican papaya 3/4 pounds jicama 1 large mango 1 cucumber 1 orange 3 tbs. fresh lime juice 1 tsp. ground chili (such as New Mexican or other medium-hot chili) 1/2 tsp. kosher salt 2 tbs. finely chopped cilantro Peel and dice (and seed, if necessary) the papaya, jicama, mango, cucumber and orange. Combine the diced fruit in a shallow serving dish or bowl. Mix the lime juice, chili and salt in a small bowl. Pour the mixture over the fruit, add the cilantro, and toss gently but well. Serve. Recipe excerpted from Blue Eggs and Yellow Tomatoes: Recipes From a Modern Kitchen Garden by Jeanne Kelley (Running Press, 2008).

Mexican Fruit "Gazpacho" Salad

Yield: six servings

• 1 1/2 pounds Mexican papaya
• 3/4 pounds jicama
• 1 large mango
• 1 cucumber
• 1 orange
• 3 tbs. fresh lime juice
• 1 tsp. ground chili (such as New Mexican or other medium-hot chili)
• 1/2 tsp. kosher salt
• 2 tbs. finely chopped cilantro

Peel and dice (and seed, if necessary) the papaya, jicama, mango, cucumber and orange. Combine the diced fruit in a shallow serving dish or bowl.

Mix the lime juice, chili and salt in a small bowl. Pour the mixture over the fruit, add the cilantro, and toss gently but well. Serve.

Recipe excerpted from Blue Eggs and Yellow Tomatoes: Recipes From a Modern Kitchen Garden by Jeanne Kelley (Running Press, 2008).

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