But I know it's still disgustingly hot in other parts of the country...and the world. And even though I'm hoping against hope that we're not going to hit the 80's (or dog forbid, even higher) any more this year, Mother Nature doesn't often heed my requests. So. Hot weather food is still bound to make regular appearances around here for a while longer.
See? I can do hot weather just as well as the next Autumn-lovin' girl bearing the hot summer sun...
Jicama, Cucumber, & Fruit Cups w/ Chile & Lime
Prep Time: 10-15 minutes
Cook Time: n/a
Keywords: appetizer snack vegan cucumber mango pineapple jicama Mexican summer
Ingredients (serves 6-8)
- 1 jicama, peeled
- 1 large cucumber, peeled & seeded
- 1 small pineapple, peeled & cored
- 1-2 mangoes, peeled
- 1-2 limes, cut into wedges
- 2 Tbs. chile powder (any kind you like)
- 2 tsp. sea salt or kosher salt
Cut the jicama, cucumber, pineapple, and mango into long strips with roughly the same thickness. Divide evenly and arrange them in cups standing up.
Stir chile powder and salt together. Squeeze lime wedges over fruit and veggies in cups and then sprinkle with as much of the chile-salt mixture as you like. Enjoy!
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