Jicama and Blood Orange Salad

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Jicama and Blood Orange Salad

 

1 jicama, about 3/4 pound

3 blood oranges

1 papaya or mango or 1/4 pineapple

1 small red onion, thinly sliced

1 teaspoon sea salt

1/4 dried habanero chili pepper, seeded and finely chopped or ground to a

powder, or cayenne pepper to taste (optional)

3 tablespoons olive oil

juice of 1 lime

1 bunch fresh cilantro

1 bunch fresh mint, stemmed

 

Using a paring knife, peel the jicama, including the fibrous layer just

beneath the skin. Thinly slice the flesh and then cut into thin strips 2

inches long and 1/4 inch thick. Place in a large bowl.

Working with 1 orange at a time and using a sharp knife, cut a slice off the

top and bottom of the oranges to reveal the fruit. Place each orange upright

on a cutting board and cut away the peel and any white membrane. Then,

holding the orange over the bowl with the jicama, cut along either side of

each segment to free it, letting the segments and any juices fall into the

bowl. If using a papaya, halve lengthwise, scoop out and discard the seeds

and peel the halves. If using a mango, peel it and cut the flesh from the

pit. If using pineapple, cut away the peel and the tough core area. Cut the

papaya, mango or pineapple into 1/2-inch dice; you should have about 1 1/2

cups. Add to the bowl.

Add the onion, salt, habanero chili or cayenne pepper, olive oil, lime

juice, cilantro and mint to the bowl. Toss gently to mix. Cover and

refrigerate for 2 hours before serving.