recipe 
yields
Makes 4 servings
steps
- Peel oranges and cut them into slices. Cut the jicama and the chayote squash paper thin or julienne and add to orange slices in a bowl.
- In another bowl, mix orange juice, lime juice, honey, pomegranate juice, habanero sauce, vinegar, and salt.
- Toss dressing over fruit/vegetable mix, then sprinkle pomegranate seeds on top for garnish.
Date Published: 10.22.24
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Recipe By
Bruce Ucán, The Mayan Café, Louisville, Kentucky
