jicama-melon-salad-238183.json

{
    "directions": [
        "In a nonreactive bowl, combine j\u00edcama and fruit. Toss with lime juice, cilantro, and salt. Refrigerate about 1 hour to allow flavors to meld. Toss with chili powder before serving."
    ],
    "ingredients": [
        "1 large j\u00edcama, peeled and cut into 1/4-inch-wide strips",
        "3 navel oranges, peeled and sectioned with pulp and membrane removed",
        "1 large cantaloupe or honeydew melon, peeled, seeded, and cut into bite-size chunks",
        "1/2 cup pomegranate seeds",
        "1 cup fresh lime juice",
        "2 sprigs cilantro, chopped",
        "1 teaspoon sea salt",
        "1/2 teaspoon chili powder (optional)"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Citrus",
        "Fruit",
        "Herb",
        "Freeze/Chill",
        "No-Cook",
        "Cinco de Mayo",
        "Chill"
    ],
    "title": "J\u00edcama-Melon Salad",
    "url": "http://www.epicurious.com/recipes/food/views/jicama-melon-salad-238183"
}