Chef Wendell: Mexican Fruit Salad

Mexican Fruit Salad Ingredients: (Equal portions of bite size)

• Watermelon (lycopene)
• Mango
• Pineapple
• Mango
• Jicama, peeled
• Coconut flakes to taste (Unsweetened)
• Cilantro leaves to taste (Helps reduce heavy metal toxicity)

Mexican Fruit Salad Dressing:
 

• Lime Juice (vitamin C)
• Chile Powder
• Pinch of sea salt

Recipe Compliments of:
Laurie Thacker, Chef
Taqueria Pico de Gallo
South Tucson, Arizona

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If you’re bored with generic, predictable fruit salads, spark up your summer menu with this refreshing, crunchy version of the American icon. This crisp, colorful salad bursts with bold flavors, essential vitamins and protective phytochemicals. For the most attractive presentation, serve in a glass bowl or glasses.

• Watermelon is related to the cantaloupe, squash and pumpkin. First cultivated in Egypt. Full of Vitamins A, C, and lycopene, a powerful antioxidant.
• Mangoes contain phenols, this phenolic compound have powerful antioxidant and anticancer abilities.
• Pineapple protects against cancer and arthritis and macular degeneration. (Anti-inflammatory)
• Jicama contains vitamin C and fiber.