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Fruit Salad with Jicama and Melissa's Dried Ancho Chile
By Chef Ida Rodriguez


1 medium Jicama
1 small Organic Cucumbers
3 large California Blood Oranges Tarocco
1 large Organic Mango
1 small Papaya
2 small Key Limes juiced
1/2 teaspoon Salt
1 ounce Dried Ancho Peppers
1/3 cup Cilantro chopped


Peel and cut Jicama, Cucumber, Blood Oranges, Mango and Papaya cut into bite size pieces.

Mix with salt and key lime juice, let sit for 30 minutes.

In blender or grinder, grind Ancho Pepper until it turns into a powder.

Pour fruit onto a serving platter and sprinkle with the Cilantro and Ancho Pepper powder.

Serve immediately.