Kumquats and Jicama Salad
By Melissa's Corporate Chefs


1/2 pound kumquats, limequats, fucushu kumquats, or mandarinquats 
1 medium Jicama 
1 cup Organic Mango peeled seed removed diced into ΒΌ 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.