Jicama-Mango-Citrus Salsa *

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Jicama-Mango-Citrus Salsa *

 

Serving Size: 16

 

1 large mango

3/4 cup jicama -- diced

1 jalapeno -- seeded and finely chipped

1 cup mandarin oranges in water

1 cup grapefruit -- sections

1/2 teaspoon lime zest

1 teaspoon lime juice

 

Peel mango over a large bowl to catch any juices that may drip. When peeled,

remove as much flesh as possible and set aside. Continuing to work over the

bowl, scrape whatever flesh clings to the pit into the bowl.

 

In a similar fashion, peel orange and grapefruit over the bowl to trap the

juices. When peeled, cut into segments, then cut segments in half. Cut

reserved mango into 1/4 inch cubes.

 

Put citrus and mango into bowl with all other ingredients and toss gently to

thoroughly blend. Serve immediately.

 

 

Yield: " 4 cups "

 

Per Serving: 23 Calories; trace Fat (2.1% calories from fat); trace Protein;

6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium.

 

Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fruit; 0 Fat.