Mexican Chopped Salad With Orange Crema

• 12 ounces jicama
• 12 ounces English cucumber
• 1 pound cantaloupe
• 1 pound watermelon
• 1 pound honeydew
• 4 ounces radishes, rinsed
• 2 cups finely shredded red or green cabbage
• 1 cup seedless red grapes
• 1 firm-ripe avocado (8 to 10 oz.)
• 2 tablespoons lemon or lime juice
• 3/4 cup roasted salted peanuts

1. Cut off and discard peel from jicama; rinse jicama. Rinse cucumber; trim and discard ends. Rinse cantaloupe, watermelon, and honeydew; cut off peels and scoop out seeds. Cut jicama, cucumber, and melons into 1/2-inch cubes. Trim and discard tops and roots from radishes; rinse radishes and thinly slice. Attractively arrange trimmed produce on a large platter along with cabbage and grapes.
2. Just before serving, pit and peel avocado. Cut into 1/2-inch cubes and coat with lemon juice; add to platter. Sprinkle with peanuts or offer peanuts alongside. Serve with orange crema.

jicama, cucumber, cantaloupe, watermelon, honeydew, radishes, red, red grapes, avocado, lemon, peanuts

Taken from www.myrecipes.com/recipe/mexican-chopped-salad-with-orange-crema (may not work)