Recipes

Peel the jicama and cut in half.  Cut each half into 1/4” slices and then into matchsticks.  Slice cucumbers in half lengthwise, remove seeds and slice into 1/4” slices.  Using a sharp paring knife, cut the rind and pith from the oranges.  Separate each segment from the membrane and combine with jicama and cucumbers in a large bowl.  Trim the red radishes, slice thinly, add to bowl.  If using a watermelon radish, trim off ends, peel off the outer skin using a vegetable peeler.  Cut in half, cut each half in 1/4” slices and then into matchsticks.  Add to bowl.  Toss with lime juice, cover and let marinate for 20 minutes, then salt to taste.  To serve, place on a platter along with any juices, dust with the ancho chili powder and sprinkle with chopped cilantro.