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Ingredientes
- 4 x oranges - (abt 1/2 lb ea)
- 1 x pineapple - (abt 4 lbs)
- 1 1/2 lb jicama
- 1/2 c. lime juice
- 2 x limes cut into wedges
- 1/4 c. salt
- 1 Tbsp. paprika
- 1 tsp cayenne
Direcciones
- Rinse and drain oranges. Cut each into 8 wedges. Rinse and drain pineapple. Cut crosswise through peel into 1/2-inch-thick slices. Cut each slice into quarters. Save pineapple crown for decoration or possibly throw away. Scrub and peel jicama. Cut into 1/4- to 1/2-inch-thick sticks.
- Arrange fruit and jicama (and pineapple crown, if you like) on a rimmed platter. Drizzle fruit and jicama with about 1/2 c. lime juice. Cut 2 limes into wedges and put on platter.
- In a small dish, mix to blend salt, paprika, and cayenne. Place seasoned salt on platter.
- To eat, dip foods in salt to taste, squeeze juice from lime wedges over pcs, or possibly do both.
- This recipe yields 10 to 12 servings.
- Comments: If making up to 4 hrs ahead, cover tray and let stand at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 140g | |
| Recipe makes 10 servings | |
| Calories 56 | |
| Calories from Fat 2 | 4% |
| Total Fat 0.26g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2833mg | 118% |
| Potassium 190mg | 5% |
| Total Carbs 14.27g | 4% |
| Dietary Fiber 4.4g | 15% |
| Sugars 6.16g | 4% |
| Protein 0.95g | 2% |
