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Fruit Salad with Jicama
Source: Food Stamp Nutrition Connection

Jicama with watermelon, mango, and papaya.

Prep Time: 30 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 7 servings
Amount Per Serving
Calories 75.6
Total Carbs 19.4 g
Dietary Fiber 4.4 g
Sugars 8.1 g
Total Fat 0.4 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 209.9 mg
Protein 0.8 g
Sodium 87.2 mg
Dietary Exchanges
, 1 Fruits , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  Jicama, fresh, small
2 cup  Watermelon, diced, fresh
1 each  fresh mango
1 each  Papaya, fresh, small, 4 1/2" x 2 3/4"
1 each  medium limes
2 each  Kiwi, fresh, medium, FDA
1 tsp  fresh lime juice
0 1/4 tsp  salt
0 1/4 tsp  chili powder
  1. Wash, peel, and cut the jicama into thin slices.
  2. Wash, peel, and cut the rest of the fruit into slices or medium sized pieces.
  3. On a large plate, arrange the fruit nad the jicama. Sprinkle the lime or orange juice over the fruit.
  4. In a small bowl, mix the salt and chili powder. Sprinkle over the fruit and serve. Refrigerate leftovers within 2 hours.

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