© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Los Angeles Times Magazine, 07 Aug 2005, page 24
Servings: 3 cups
3 to 4 kiwis, peeled and diced (1 ½ cups)
1 orange, peeled and diced
1 cup jícama, peeled and diced
½ cup diced sweet red or yellow bell pepper
¼ cup cilantro, chopped
1 tablespoon lime juice
1 tablespoon vegetable oil
½ small jalapeño pepper, minced, seeds and veins removed
¼ teaspoon salt
In a large bowl, combine all of the ingredients, mixing well. Chill briefly and serve.
Adapted from the California Kiwifruit Commission.