Mexican Fruit Salad

Remove peel and outer membrane from oranges using a sharp paring knife, then separate flesh from each segment and place in a large bowl. Peel, core and dice pineapple into 1” chunks and add to bowl. Peel the jicama using a vegetable peeler and cut into 1/2” chunks and add to bowl along with the orange and lime juices. Cover and refrigerate for a few hours. Drain, reserving juice. Core pears and cut into 1” chunks. Add to drained fruit along with sliced bananas. Toss to mix well and top with scattered pomegranate seeds and chopped mint. Combine 1/2 cup of the reserved juice, cider vinegar, chili powder, cayenne and scallions in a small bowl. Slowly whisk in the oil in a thin stream. Drizzle over salad and serve right away.

Posted in: Gluten-Free, Gluten-Free Fall, Gluten-Free Salads, Gluten-Free Summer, Gluten-Free Winter, Vegan, Vegan Fall, Vegan Salads, Vegan Summer, Vegan Winter, Vegetarian, Vegetarian Fall, Vegetarian Salads, Vegetarian Summer, Vegetarian Winter

3 navel oranges
1 pineapple
1 jicama
1/2 cup freshly-squeezed orange juice
1/4 cup freshly-squeezed lime juice
2 pears
2 bananas
Seeds from 1 pomegranate
2 Tbsp chopped fresh mint
3 Tbsp apple cider vinegar
1/4 tsp chili powder
1/8 tsp cayenne
1 Tbsp minced scallions
1/4 cup vegetable oil

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