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Chapter: Condiment Recipes: Relishes, Salsas, Chutneys, and Fruit Butters
Section: Pico de gallos
Recipe: Jícama-Melon Salad

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Jícama-Melon Salad
Although many fresh condiments in Mexican cuisine are called pico de gallo
("rooster's beak"), this refreshing salad from the Mexican state of Jalisco
is known as Pico de Gallo. Depending on the seasonal availability of fresh
fruit, Miguel has found that the salad is equally good made with Rio Star
grapefruit, pineapple, blood oranges, cantaloupe, watermelon, and honeydew
melon. The contrast of sweet fruit, crunchy jícama, tangy lime juice, and a
little dash of chili powder makes for a delightful palate cleanser.

1 large jícama, peeled and cut into 1/4-inch-wide strips
3 navel oranges, peeled and sectioned with pulp and membrane removed
1 large cantaloupe or honeydew melon, peeled, seeded, and cut into
  bite-size chunks
1/2 cup pomegranate seeds
1 cup fresh lime juice
2 sprigs cilantro, chopped
1 teaspoon sea salt
1/2 teaspoon chili powder (optional)

In a nonreactive bowl, combine jícama and fruit. Toss with lime juice,
cilantro, and salt. Refrigerate about 1 hour to allow flavors to meld. Toss
with chili powder before serving.

Chef Ravago shares his tips with Epicurious: The ingredients can be
prepared a day ahead and refrigerated, without the lime juice. Otherwise,
the salad will become too acidic as it sits overnight. Simply toss the lime
juice in just before serving. Makes 6 servings.

From: Fonda San Miguel: Thirty Years of Food and Art,
  by Tom Gilliland, Miguel Ravago, and Virginia B. Wood
Found at: Epicurious | April 2007