Ensalada de jícama con melón

　　Editor's note: The recipe and introductory text below are from Fonda San Miguel: Thirty Years of Food and Art, by Tom Gilliland, Miguel Ravago, and Virginia B. Wood. For more on Cinco de Mayo, click here.

　　Chef Miguel Ravago also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page.

　　Although many fresh condiments in Mexican cuisine are called pico de gallo ("rooster's beak"), this refreshing salad from the Mexican state of Jalisco is known as Pico de Gallo. Depending on the seasonal availability of fresh fruit, Miguel has found that the salad is equally good made with Rio Star grapefruit, pineapple, blood oranges, cantaloupe, watermelon, and honeydew melon. The contrast of sweet fruit, crunchy jícama, tangy lime juice, and a little dash of chili powder makes for a delightful palate cleanser.

Ingredients

　　1 large jícama, peeled and cut into 1/4-inch-wide strips

　　3 navel oranges, peeled and sectioned with pulp and membrane removed

　　1 large cantaloupe or honeydew melon, peeled, seeded, and cut into bite-size chunks

　　1/2 cup pomegranate seeds

　　1 cup fresh lime juice

　　2 sprigs cilantro, chopped

　　1 teaspoon sea salt

　　1/2 teaspoon chili powder (optional)

　　In a nonreactive bowl, combine jícama and fruit. Toss with lime juice, cilantro, and salt. Refrigerate about 1 hour to allow flavors to meld. Toss with chili powder before serving.

　　Chef Ravago shares his tips with Epicurious:

　　·The ingredients can be prepared a day ahead and refrigerated, without the lime juice. Otherwise, the salad will become too acidic as it sits overnight. Simply toss the lime juice in just before serving.

　　Reprinted with permission from Fonda San Miguel: Thirty Years of Food and Art by Tom Gilliland, Miguel Ravago, and Virginia B. Wood. © 2005 Shearer Publishing