Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Finely diced jicama |
| 1 cup | Finely diced cantaloupe |
| 1 cup | Finely diced watermelon |
| 1 \N | Ripe mango; peeled, diced |
| 2 tablespoons | Fresh chopped basil |
| 1 tablespoon | Minced shallot |
| ½ teaspoon | Finely grated fresh ginger |
| ¼ teaspoon | Crushed red pepper flakes |
| 3 tablespoons | Fresh lime juice |
In a medium bowl, combine all the ingredients. Mix well, cover and refrigerate at least 1 hour before using. Will keep up to 2 days.
Makes about 4 cups; analysis per 1-tablespoon serving.
Cook's note: Use this salsa on grilled chicken, beef or fish or with tortilla chips.
>From "Magic Salsa" by David Woods (Chronimed, $14.95) Tested by Susan Selasky for the Free Press Test Kitchen 5 calories (0% from fat), 0 grams fat (0 grams sat. fat), 1 gram carbohydrate, 0 grams protein, trace of sodium, 0 mg cholesterol, 2 mg calcium, 0 grams fiber.
Posted to KitMailbox Digest by "AcaGordie" <gordon@...> on May 2, 1998