“Throughout Mexico, you’ll find jicama – a crisp, refreshing, white-fleshed
root vegetable – eaten raw as a snack, sprinkled with chili powder. Natives
of the Yucatán peninsula also enjoy it paired with exotic fruit in salads such
as this one, which features red-fleshed blood oranges. Try this chopped as a
salsa for grilled fish, too.”

Serves 4-6

1 jicama, about 3/4 lb (375 g)
3 blood oranges
1 papaya (pawpaw) or mango or 1/4 pineapple
1 small red (Spanish) onion, thinly sliced
1 teaspoon sea salt
1/4 dried habanero chile pepper, seeded and
finely chopped or ground to a powder,
or cayenne pepper to taste (optional)
3 tablespoons olive oil
Juice of 1 lime
1 bunch fresh cilantro (fresh  coriander),
about 3 oz (90 g), stemmed
1 bunch fresh mint, about 3 oz (90 g), stemmed

Using a paring knife, peel the jicama, including the fibrous layer just
beneath the skin. Thinly slice the flesh and then cut into thin strips 2
inches (5 cm) long and 1/4 inch (6 mm) thick. Place in a large bowl.
Working with 1 orange at a time and using a sharp knife, cut a slice off the
top and bottom of the oranges to reveal the fruit. Place each orange upright
on a cutting board and cut away the peel and any white membrane. Then, holding the orange over the bowl with the jicama, cut along either side of
each segment to free it, letting the segments and any juices fall into the
bowl. If using a papaya, halve lengthwise, scoop out and discard the seeds
and peel the halves. If using a mango, peel it and cut the flesh from the pit.
If using pineapple, cut away the peel and the tough core area. Cut the
papaya, mango, or pineapple into 1/2-inch (12-mm) dice; you should
have about 1 1/2 cups (9 oz/280 g). Add to the bowl.
Add the onion, salt, habanero chili or cayenne pepper, olive oil, lime
juice, cilantro and mint to the bowl. Toss gently to mix. Cover and
refrigerate for 2 hours before serving.