by / Friday, August 17, 2012

Jicama, Cucumber, & Fruit Cups w/ Chile & Lime

I'm almost afraid to voice my content with the weather over the last few days.  I definitely don't want to jinx myself.  But upper 60's and lower 70's just make me happy.  And I don't care who knows it!  Yes, that was a Buddy the Elf reference.  Today the hubs and I even sat outside and had a little picnic.  It included a few bottles of wine.  More on that soon.

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.
And what's better to eat in hot weather than juicy tropical fruit?  Perhaps crisp, cool vegetables.  Heck, let's just put 'em both together.  'kay?  And then let's squirt some tangy lime over both of them right before we sprinkle them with some fiery red chile powder...chipotle this time...and salt.  Now let's put it all in a cup together, throw on our shades, kick back in the lounge chair, and wish we were on the beach.

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

by Heather Schmitt-González
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!

adapted from Fiesta at Rick's
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Heather is a Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.

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