Jicama-Orange Salsa

By Fruits & Veggies - More Matters
Serve with chips or use as an addition to your tossed salad. Add a tasty addition to fish too.

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  • Prep Time: 10 minutes

Appetizers, Dips & Salsa

Serves: 4
Cups of Fruits & Vegetables per Serving: 1
Think Variety; Think Color: Red, Yellow/Orange, White, Green


2 medium oranges, peeled and chopped
1 cup jicama, chopped
1/2 cup tomatillo, chopped
1/2 cup red onion, chopped
4 tablespoons cilantro, chopped
2 tablespoons lime juice
1 teaspoon honey
1/2 teaspoon salt
2 tablespoons jalapenos, chopped fine


Mix together, chill for a few hours. 

Serve as typical salsa with chips or as a topping on your tossed salad.

Each serving provides: an excellent source of vitamin C and a good source of dietary fiber.

Nutritional Information

  • Calories:    65
  • Carbohydrates:    16g
  • Total Fat:    0.3g
  • Cholesterol:    0mg
  • Saturated Fat:   0.1g
  • Dietary Fiber:    4g
  • % of Calories from Fat:    5%
  • Sodium:    294 mg
  • Protein:    1g
  • Recipe Credit
  • This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.



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