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–+ servings
Tami Kramer Nutmeg Notebook

Tropical Sunshine Salad

5 from 1 vote
A delightful blend of tropical fruits, red onion, cucumbers jicama, cilantro and lime juice.
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Servings: 6
Course: Salad, Side Dish
Ingredients Method Notes

Ingredients
  

  • 2 cups fresh pineapple, chunks
  • 2 cups mango, diced or peeled ripe peaches
  • 1 cup jicama - diced
  • 2 Persian cucumbers, cut in half moons Or an English cucumber
  • 2 -3 fresh limes, juiced - about 1/4 - 13/ cup or more to taste
  • 1/3 cup red onion, diced
  • 1/3 cup fresh cilantro, chopped

Method
 

  1. Mix everything together in a medium size bowl and chill until ready to serve. Stir gently before serving.

Notes

Substitutions:
Fresh mango – use frozen 
Fresh pineapple – use frozen or canned in it’s own juice
Red onion – use thinly sliced green onions
Cilantro – use Italian parsley or mint
Persian Cucumbers - English Cucumbers
Jicama - leave it out - use more fruit
Feel free to play with the recipe. Use all mango or all pineapple or sub peaches for one of the fruits. Experiment - recipes are just guidelines not rules.

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