South-of-the-Border Citrus Salad Recipe

South-of-the-Border Citrus Salad Recipe
South-of-the-Border Citrus Salad Recipe photo by Taste of Home
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South-of-the-Border Citrus Salad Recipe

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Orange, grapefruit and jicama add color and texture to this out-of-the-ordinary fruit salad. Sometimes I'll toss in slices of mango and cucumber for extra fun. —Mary Fuller, SeaTac, Washington
MAKES:
6 servings
TOTAL TIME:
Prep Time: 20 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep Time: 20 min. + chilling

Ingredients

  • 3 medium pink grapefruit
  • 3 medium oranges
  • 1 cup julienned peeled jicama
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons lime juice
  • 1/4 teaspoon ground cinnamon

Directions

Cut a thin slice from the top and bottom of each grapefruit and orange; stand fruit upright on a cutting board. With a knife, cut off peel and outer membrane from fruit. Cut fruit crosswise into slices; place in a large bowl.
Add remaining ingredients; toss to combine. Transfer to a platter; refrigerate, covered, until serving. Yield: 6 servings.
Originally published as South of the Border Citrus Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p32

Nutritional Facts

3/4 cup: 70 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 17g carbohydrate (13g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1 fruit.

  • 3 medium pink grapefruit
  • 3 medium oranges
  • 1 cup julienned peeled jicama
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons lime juice
  • 1/4 teaspoon ground cinnamon
  1. Cut a thin slice from the top and bottom of each grapefruit and orange; stand fruit upright on a cutting board. With a knife, cut off peel and outer membrane from fruit. Cut fruit crosswise into slices; place in a large bowl.
  2. Add remaining ingredients; toss to combine. Transfer to a platter; refrigerate, covered, until serving. Yield: 6 servings.
Originally published as South of the Border Citrus Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p32

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