Mexican Gazpacho-Style Fruit Salad
makes 6 servings
Here's a simple version of gazpacho de fruta -- diced fruit with chile, lime and a sprinkling of queso añejo -- that I tasted in Morelia, Mexico.
For more on this recipe, buy Jeanne Kelley's Blue Eggs and Yellow Tomatoes.
1 1/2 pounds Mexican papaya
3/4 pounds jicama
1 large mango
1 cucumber
1 orange
3 tablespoons fresh lime juice
1 teaspoon ground chile (such as New Mexican or other medium-hot chile)
1/2 teaspoon kosher salt
2 tablespoons finely chopped cilantro
prep: 10 minutes
total: 15 minutes
1. Peel, dice (and seed, if necessary) the papaya, jicama, mango, cucumber and orange. Combine the diced fruit in a shallow serving dish or bowl.
2. Mix the lime juice, chile and salt in a small bowl. Pour the mixture over the fruit, add the cilantro, and toss gently but well.
