Melissa's Tropical Fruit Salad
By Melissa's Corporate Chefs


2 Organic Oranges 
1 Jicama peeled and diced 
1/2 Pineapple peeled and diced 
1 Strawberry Papayas (other fresh Papayas may be substituted) 
1/4 cup Key Limes (use juice from key limes) 
1/4 teaspoon Pico de Gallo Seasoning 
3 ounces Dried Tart Cherries 


Slice ends off oranges and stand upright. 

Cut away the skin and membrane, exposing fruit. 

Cut between the membranes to remove the sections and place in a large bowl. 

Peel papaya, cut in half and remove seeds from center. 

Slice into ½ inch strips. 

Add pineapple, jicama, lime juice, sugar, Pico de Gallo and tart cherries to bowl and stir to combine. 

Serve chilled.