1/2 pound kumquats, limequats, fucushu kumquats, or mandarinquats
1 medium Jicama
1 cup Organic Mango peeled seed removed diced into ¼ inch chunks
1/4 cup Red Onion diced into 1/8 inch chunks
Pico de Gallo Seasoning to taste
2 tablespoons Organic Limes juice freshly squeezed
1/4 cup Cilantro leaves chopped
If using kumquats or limequats, wash and slice lengthwise.
If using mandarinquats or fucushu kumquats, wash and slice into 1/4 inch thick wheels or rounds.
Peel the jicama, including the fibrous layer just beneath the skin.
Slice the flesh into 1/4 inch pieces.
Then dice the jicama into 1/8 inch pieces.
Place in a bowl.
Combine remaining ingredients and mix thoroughly.
Allow to chill 2 hours before serving.