Cucumber, Jicama, and Fruit Salad

• 1 medium jicama (less than a pound), peeled and cut into 1/2-inch cubes
• 1 cucumber, peeled, seeded (page 170), and diced
• 1/2 cup fresh lime juice
• Salt to taste
• 2 cups fresh fruit in bite-sized pieces, peeled and seeded if necessary
• Cayenne or pure chile powder, like ancho or New Mexico, to taste (the dish should be at least slightly hot)
• Chopped fresh cilantro leaves for garnish

1. Toss the jicama and cucumber with the lime juice and salt in a nonreactive bowl and let it sit for at least 30 minutes.
2. Meanwhile, prepare the fruit.
3. When ready to serve, toss in the fruit and cayenne.
4. Taste and adjust the seasoning, then garnish and serve.
5. To use this salad as a sauce for grilled or broiled fish, chicken, or pork, similar to Xec (page 615), omit the jicama and add 1 tablespoon extra virgin olive oil.

jicama, cucumber, lime juice, salt, fresh fruit, cayenne, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/cucumber-jicama-and-fruit-salad-386004 (may not work)