Gail's Fruit and Vegetable Crudité with Chili and Lime

Feel free to change up the fruits and vegetables to suit your taste. Bell peppers, green apple or pineapple would be delicious. Also, cilantro is great with the lime, but mint is lovely and tarragon quite unique.
Course Appetizer
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 people
Author Aimee


  • 4 mini cucumbers
  • 1 semi-ripe pear
  • 1/2 bulb fennel
  • 4 stalks celery
  • 5 radishes
  • 1 medium jicama or 1/2 small daikon radish
  • 1 large mango
  • 1 large lime
  • 1/2 teaspoon flaky sea salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon sumac
  • 2 teaspoons finely chopped cilantro


  • Wash the cucumbers, pear, fennel, celery and radishes. Dry thoroughly,
  • Slice the cucumber, celery, fennel and jicama into two-bite sized strips. Cut the pear and radishes into small wedges.
  • Arrange the fruits and vegetables on a large platter or divide between two medium plates.
  • Zest the lime into a small bowl. Add the salt, chili powder, sumac and cilantro. Mix well.
  • Slice the lime in half and squeeze both over the fruits and vegetables. Sprinkle generously with the lime chili-salt. Serve immediately.