- 1 large jicama, peeled
- 3–4 large seedless oranges
- fresh lime juice
- pure chile powder (without salt or other spices)
- cilantro sprigs for garnish
Cut the jicama into sticks approximately 3 inches x 1/2 inch x 1/4 inch. Cut the peel off the oranges with a sharp knife so that none of the white pith remains, then cut the oranges into rounds. Arrange the jicama and orange slices decoratively on a platter. Sprinkle with lime juice and the chile powder just before serving. Garnish with cilantro sprigs. Serves 4–6.
This article appears in May 5-11, 2011.
