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Fruit Salad with Chili Salt

Fruit Salad with Chili Salt

Get Ready

Servings: Serves 8

Prep Time: 0 minutes

Cook Time: 30 minutes

Ingredients: Add ingredients to List

1/2 teaspoon Spice, ancho chili powder
1/8 teaspoon Spice, chipotle chili powder
1/4 teaspoon Salt
2 cups Fresh jicama, chopped and diced
2 cup Fresh pineapple, diced
1 cup Fresh watermelon, seeds removed, cubed
1 each Papaya, fresh
1 each Fresh mango
1/4 cup Lime juice

directions:

1. Combine chilies and salt in a small bowl. Set aside.
2. Place jicama, pineapple, and watermelon on a large serving platter or shallowbowl. Cut papaya in half lengthwise and scoop out seeds. Slice flesh partway through, stopping at the rind, to make 3/4-inch cubes. Slice pieces away from rind and add to platter. Peel mango. Hold upright on a cutting board and slice fleshlengthwise away from pit into four pieces. Cut each piece into 3/4-inch cubes. Add to platter.
3. Immediately before serving, drizzle with lime juice, then sprinkle with chili-salt mix. Do not toss.
Source: Hannaford fresh Magazine, September - October 2009

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1/2 teaspoon Spice, ancho chili powder  
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1/8 teaspoon Spice, chipotle chili powder  
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1/4 teaspoon Salt  
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2 cups Fresh jicama, chopped and diced  
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2 cup Fresh pineapple, diced  
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1 cup Fresh watermelon, seeds removed, cubed  
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1 each Papaya, fresh  
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1 each Fresh mango  
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1/4 cup Lime juice  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 60 kcal (3%)
Calories from Fat 63
Total Fat 7 g (11%)
Saturated Fat 7 g (35%)
Cholesterol 0 n/a
Sodium 84 mg (4%)
Total Carbohydrates 20 g (7%)
Dietary Fiber 7 g (28%)
Protein 7 g (12%)
Vitamins
Vitamin A 890 IU (2%)
Vitamin C 62 mg (69%)
Minerals
Calcium 31 mg (2%)
Iron 8 mg (44%)
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