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Fruit Salad with Chili Salt
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Servings:
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about
scaling
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Cook Time: |
30 min |
Prep Time: |
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Cook Method: |
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Cook Temp: |
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1. Combine chilies and salt in a small bowl.
Set aside.
2. Place jicama, pineapple, and watermelon
on a large serving platter or shallow
bowl. Cut papaya in half lengthwise
and scoop out seeds. Slice flesh partway
through, stopping at the rind, to make
3.4-inch cubes. Slice pieces away from
rind and add to platter. Peel mango. Hold
upright on a cutting board and slice flesh
lengthwise away from pit into four pieces.
Cut each piece into 3.4-inch cubes. Add to
platter.
3. Immediately before serving, drizzle with
lime juice, then sprinkle with chili-salt mix.
Do not toss.
Source: Sep/Oct Hannaford's Fresh Magazine
Nutrition Facts |
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Serving Size
(182g
)
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Servings Per Container
8
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| Amount Per Serving |
| Calories 81 |
Calories from Fat 2 |
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% Daily Value * |
| Total Fat 0.2g |
0% |
| Saturated Fat 0g |
0% |
| Trans Fat 0g |
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| Cholesterol 0mg |
0% |
| Sodium 79mg |
3% |
| Total Carbohydrate 21g |
7% |
| Dietary Fiber 4g |
15% |
| Sugars 9g |
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| Protein 1g |
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| Vitamin A 15% |
Vitamin C 77% |
| Calcium 2% |
Iron 3% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| |
Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
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| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
back to top
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1/2 tsp |
Spice, ancho chili powder |
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1/8 tsp |
Spice, chipotle chili powder |
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1/4 tsp |
Salt |
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1 lb |
Jicama, fresh, peeled, diced |
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2 cup |
Fresh pineapple, diced |
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1 cup |
Fresh watermelon, seeds removed, cubed |
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1 ea |
Papaya, fresh |
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1 ea |
Fresh mango |
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1/4 cup |
Lime juice |
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