Wednesday, May 6, 2009

Mother's Day Breakfast Ideas: Chili Lime Fruit Salad Recipe

chili lime fruit salad 4

If you ever visit a San Diego farmers' markets, then chances are you'll see several people milling around who are holding tall, clear plastic cups filled with deliciously ripe fresh fruit such as mangoes, pineapple, and watermelon that have been doused with lime juice, salt, and chili pepper. They may be eating the fruit with a long toothpick (or just with their hands, if they don't mind sticky fingers).

These fruit cups, called copas de frutas in Spanish, are the inspiration for today's recipe: salty, sweet, and tangy Chili Lime Fruit Salad. I have incorporated seasonal fruit such as fresh strawberries, blood oranges, and kumquats, but feel free to substitute what's available where you live.

chili lime fruit salad 2

I added jicama (pronounced hee-kah-mah), also known as a Mexican potato or turnip. It's a large, dense root vegetable with a thin beige peel and a juicy, creamy white flesh. What does jicama taste like? Jicama tastes sort of like a cross between an apple, a potato, and celery. It's mildly sweet and exceptionally crunchy, like a water chestnut.

For your Mother's Day breakfast, serve the fruit salad in individual bowls or glasses, or if it's easier, in one large dish, family-style. It'll be delicious no matter how it's served.

jicama -- prounounced hee-kah-mah

Chili Lime Fruit Salad

Serves 6-8
Print recipe only here.

This salad is highly versatile. Feel free to substitute any fresh fruits you prefer or that are in season where you live. Navel oranges, pineapple, watermelon, cantaloupe, and kiwi are delicious alternatives. For the fullest flavor, serve fruit at room temperature.

2 medium ripe mangoes peeled and cut into thin slices
2 clementines, peeled and sectioned, with white pith removed
2 blood oranges peeled and sectioned, with white pith removed
1 pint strawberries, rinsed, hulls removed, and quartered
1/2 cup jicama, peeled and cut into 1-inch long pieces
1/3 cup sliced kumquats
2 limes
cayenne pepper
coarse sea salt
lime zest curls, for garnish

Place the fruit in a large bowl, and gently toss. Start by sprinkling the fruit with the juice of 1 lime, and season with cayenne pepper and sea salt. Taste it. Then adjust seasonings accordingly. Place in a serving bowl or dish, and garnish with lime zest curls. Serve at room temperature.

Alternative garnishes: unsweetened shredded coconut and fresh chopped cilantro or mint.

Have you gotten this week's earlier Mother's Day breakfast recipes?

Cherry, Prune, and Almond Granola

Apricot, Ginger, and White Chocolate Scones

Spinach and Ricotta Frittata (alternative method for baked eggs included)

Here are more ways to enjoy jicama:
Grilled Corn, Mango, and Jicama Salad with Honey Vinaigrette at Pinch My Salt
Quesadillas with Mango-Jicama Salsa at The Garden of Eating
Jicama Slaw with Roasted Pablano Dressing at Elly Says Opa! (plus a great entry on jicama)

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