Whole Foods mixed grated coconut into their deli salad—my inspiration for this recipe. This would be a fabulous dessert for a Mexican-theme menu.
1 cup chopped fresh pineapple
1 ripe mango
8 ounces jicama
2 tablespoons agave nectar or sugar
3 tablespoons coarsely chopped cilantro leaves
Put the pineapple in a bowl, making sure to remove any eyes. Remove the peel and white pith from the oranges: with an orange standing on its cut bottom, slice down the sides, following the orange’s contour, completely removing the outside white pith as well as the orange peel. Remove the segments by cutting between the fruit and the membrane. Discard any seeds and add the segments to the pineapple.
To cut the mango into cubes, hold it with one of the more tapered sides (the sides that won’t lie flat) on a cutting board and slice lengthwise along the mango’s large seed. Cut the other side off the seed. Cut a cross-hatch into the pulp of each these sides, being careful not to cut down into the peel. Turn the diced pulp inside out in the skin and slice out the diced pulp. Cut the remaining pulp from the mango seed, then peel and dice it. Add the mango to the bowl.
Peel the jicama and slice it into rounds. Then slice again into narrow strips. Add to the bowl.
Grate the zest from the limes and add to the fruit. Juice the limes. In another bowl, whisk the lime juice with the agave nectar until it is mixed. Add the cilantro and pour over the fruit.
Makes 4 to 6 servings.