Everything-But-Umami Relish

• 2 limes
• 1 tablespoon honey
• 34 teaspoon sea salt
• 4 cloves
• 14 teaspoon hot pepper
• 1 -2 clove garlic, quartered
• 13 cup rice vinegar
• 34 lb jicama
• 1 small red onion
• 2 small cucumbers
• 1 small cantaloupe
• 14 medium pineapple
• 3 tablespoons thinly sliced of fresh mint or 3 tablespoons cilantro leaves

1. Using zester, remove thin strips from skin of 1/4 of 1 lime.
2. Combine in small pan on stovetop with honey, salt, cloves and hot pepper.
3. Add garlic and vinegar; bring to a full boil.
4. Cool.
5. Quarter jicama, and remove skin and any excess fiber.
6. Cut into 1/2-inch cubes.
7. Thinly slice red onion into 1/4-inch slices.
8. Peel cucumbers, quarter lengthwise, remove seeds.
9. Cut crosswise into 1/4-inch slices.
10. Cut melon to match cucumber.
11. Pare pineapple, again cutting to match.
12. Toss fruits and vegetables with dressing.
13. Halve and squeeze limes.
14. Gradually add the juice, tasting as you go; generally no more than 3 Tablespoons.
15. Chill at least one hour or up to six.
16. To serve, remove cloves and garlic; toss with mint or cilantro.

limes, honey, salt, cloves, hot pepper, clove garlic, rice vinegar, jicama, red onion, cucumbers, cantaloupe, pineapple, mint

Taken from www.food.com/recipe/everything-but-umami-relish-34563 (may not work)