Pico de Gallo Jaliciense
This refreshing salad from the Mexican state of Jalisco is known as "pico de gallo."
The contrast of sweet fruit, crunchy jicama, tangy lime juice and a little touch of chile powder makes a delightful salad that can be served with chicken breast, steak, or fish dishes.
1 Large Jicama, peeled and cut into ¼ inch wide strips
3 Naval Oranges, peeled and sectioned with pulp and membranes removed
1 Large Cantelope, peeled, seeded cut into bite sized chunks
1 Large Honeydew Melon, peeled, seeded, cut into bite sized chunks
1 cup Fresh Lime Juice
2 Sprigs Cilantro, chopped
1 tsp. Sea Salt
1 Tablespoon Chile Powder (optional)
In a large glass bowl, combine jicama and fruit. Toss with lime juice, cilantro and salt. Refrigerate about one hour to allow the flavors to blend. Sprinkle the chile powder before serving.