Mandarinquats and Jicama Salad
By Melissa's Corporate Chefs


• 1/2 pound 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 


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.