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CATEGORY CUISINE TAG YIELD
1 Servings

INGREDIENTS

1 1/2 c Finely diced jicama
1 c Finely diced cantaloupe
1 c Finely diced watermelon
1 Ripe mango; peeled, diced
2 tb Fresh chopped basil
1 tb Minced shallot
1/2 ts Finely grated fresh ginger
1/4 ts Crushed red pepper flakes
3 tb Fresh lime juice

INSTRUCTIONS

In a medium bowl, combine all the ingredients. Mix well, cover and
refrigerate at least 1 hour before using. Will keep up to 2 days.
Makes about 4 cups; analysis per 1-tablespoon serving.
Cook's note: Use this salsa on grilled chicken, beef or fish or with
tortilla chips.
>From "Magic Salsa" by David Woods (Chronimed, $14.95)
Tested by Susan Selasky for the Free Press Test Kitchen
5 calories (0% from fat), 0 grams fat (0 grams sat. fat), 1 gram
carbohydrate, 0 grams protein, trace of sodium, 0 mg cholesterol, 2 mg
calcium, 0 grams fiber.
Posted to KitMailbox Digest  by "AcaGordie" <gordon@acanet.com.mx> on May
2, 1998

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