INGREDIENTS
- 1/2 cup pomegranate seeds (about 1 pomegranate)
- 1/2 cup julienne-cut peeled jicama
- 1/3 cup sliced seeded kumquats (about 6 medium)
- 2 medium ripe mangoes, peeled and cut into thin slices
- 2 tangerines or clementines, peeled and sectioned
- 2 blood oranges, peeled and sectioned
- 1 pear, thinly sliced
- 2 tablespoons fresh lime juice
- 2 tablespoons honey
- 1/4 teaspoon ground red pepper
- 1/8 teaspoon coarse sea salt
DIRECTIONS
- Combine first 7 ingredients in a large bowl; toss gently.
- Combine lime juice, honey, pepper, and salt in a small bowl, stirring well with a whisk.
- Pour over fruit; toss gently to coat.
- Serve at room temperature.
NUTRITIONAL INFORMATION
- Calories 118
- Fat 0.4 g
- Satfat 0.1 g
- Monofat 0.1 g
- Polyfat 0.1 g
- Protein 1.3 g
- Carbohydrate 30 g
- Fiber 4.2 g
- Cholesterol 0.0 mg
- Iron 0.4 mg
- Sodium 37 mg
- Calcium 39 mg
NUMBER OF SERVINGS: 8
PREP TIME: 30 minutes
Recipe originally appeared in Cooking Light, Nov. 2010
