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
Cuisine American
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 6people
Calories 118kcal
Author Aimee
Ingredients
4mini cucumbers
1semi-ripe pear
1/2bulbfennel
4stalkscelery
5radishes
1medium jicamaor 1/2 small daikon radish
1large mango
1large lime
1/2teaspoonflaky sea salt
1/2teaspoonchili powder
1/2teaspoonsumac
2teaspoonsfinely chopped cilantro
Instructions
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.