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Salad
Mexican
2 - 4 servings
25 minutes
0 minutes
2 organic oranges
1 jicama, peeled and diced
1/2 pineapple, peeled and diced
1 Strawberry Papaya (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.
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