Yields Makes 10 to 12 servings
Notes: If making up to 4 hours ahead, cover tray and let stand at room temperature.

How to Make It

Step 1
1

Rinse and drain oranges. Cut each into 8 wedges. Rinse and drain pineapple. Cut crosswise through peel into 1/2-inch-thick slices. Cut each slice into quarters. Save pineapple crown for decoration or discard. Scrub and peel jicama. Cut into 1/4- to 1/2-inch-thick sticks.

Step 2
2

Arrange fruit and jicama (and pineapple crown, if desired) on a rimmed platter. Drizzle fruit and jicama with about 1/2 cup lime juice. Cut limes into wedges and put on platter.

Step 3
3

In a small dish, mix to blend salt, paprika, and cayenne. Place seasoned salt on platter.

Step 4
4

To eat, dip foods in salt to taste, squeeze juice from lime wedges over pieces, or do both.

Step 5
5

Per serving without salt: 84 cal., 4% (5 cal.) from fat; 1 g protein; 5 g fat (0 g sat.); 21 g carbo (8 g fiber); 9 mg sodium; 0 mg chol.

Step 6
6

Per 1/2 teaspoon salt: 1 cal., 0% (0 cal.) from fat; 0 g protein; 0 g fat; 2 g carbo (0 g fiber); 1,163 mg sodium; 0 mg chol.

Ingredients

 4 oranges (about 1/2 lb. each)
 1 pineapple (about 4 lb.)
 1 1/2 pounds jicama
  About 1/2 cup lime juice
 2 limes
 1/4 cup salt
 1 tablespoon paprika
 1 teaspoon cayenne

Directions

Step 1
1

Rinse and drain oranges. Cut each into 8 wedges. Rinse and drain pineapple. Cut crosswise through peel into 1/2-inch-thick slices. Cut each slice into quarters. Save pineapple crown for decoration or discard. Scrub and peel jicama. Cut into 1/4- to 1/2-inch-thick sticks.

Step 2
2

Arrange fruit and jicama (and pineapple crown, if desired) on a rimmed platter. Drizzle fruit and jicama with about 1/2 cup lime juice. Cut limes into wedges and put on platter.

Step 3
3

In a small dish, mix to blend salt, paprika, and cayenne. Place seasoned salt on platter.

Step 4
4

To eat, dip foods in salt to taste, squeeze juice from lime wedges over pieces, or do both.

Step 5
5

Per serving without salt: 84 cal., 4% (5 cal.) from fat; 1 g protein; 5 g fat (0 g sat.); 21 g carbo (8 g fiber); 9 mg sodium; 0 mg chol.

Step 6
6

Per 1/2 teaspoon salt: 1 cal., 0% (0 cal.) from fat; 0 g protein; 0 g fat; 2 g carbo (0 g fiber); 1,163 mg sodium; 0 mg chol.

Antojitos Tray