James Carrier
YieldsMakes 8 servings

How to Make It

Step 1
1

Cut off and discard peel from jicama; rinse jicama. Rinse cucumber; trim and discard ends. Rinse cantaloupe, watermelon, and honeydew; cut off peels and scoop out seeds. Cut jicama, cucumber, and melons into 1/2-inch cubes. Trim and discard tops and roots from radishes; rinse radishes and thinly slice. Attractively arrange trimmed produce on a large platter along with cabbage and grapes.

Step 2
2

Just before serving, pit and peel avocado. Cut into 1/2-inch cubes and coat with lemon juice; add to platter. Sprinkle with peanuts or offer peanuts alongside. Serve with orange crema.

Ingredients

 12 ounces jicama
 12 ounces English cucumber
 1 pound cantaloupe
 1 pound watermelon
 1 pound honeydew
 4 ounces radishes, rinsed
 2 cups finely shredded red or green cabbage
 1 cup seedless red grapes
 1 firm-ripe avocado (8 to 10 oz.)
 2 tablespoons lemon or lime juice
 3/4 cup roasted salted peanuts

Directions

Step 1
1

Cut off and discard peel from jicama; rinse jicama. Rinse cucumber; trim and discard ends. Rinse cantaloupe, watermelon, and honeydew; cut off peels and scoop out seeds. Cut jicama, cucumber, and melons into 1/2-inch cubes. Trim and discard tops and roots from radishes; rinse radishes and thinly slice. Attractively arrange trimmed produce on a large platter along with cabbage and grapes.

Step 2
2

Just before serving, pit and peel avocado. Cut into 1/2-inch cubes and coat with lemon juice; add to platter. Sprinkle with peanuts or offer peanuts alongside. Serve with orange crema.

Mexican Chopped Salad with Orange Crema