Antojitos Tray Recipe

1. 1

   Rinse and drain oranges.

2. 2

   Cut each into 8 wedges.

3. 3

   Rinse and drain pineapple.

4. 4

   Cut crosswise through peel into 1/2-inch-thick slices.

5. 5

   Cut each slice into quarters.

6. 6

   Save pineapple crown for decoration or possibly throw away.

7. 7

   Scrub and peel jicama.

8. 8

   Cut into 1/4- to 1/2-inch-thick sticks.

9. 9

   Arrange fruit and jicama (and pineapple crown, if you like) on a rimmed platter.

10. 10

    Drizzle fruit and jicama with about 1/2 c. lime juice.

11. 11

    Cut 2 limes into wedges and put on platter.

12. 12

    In a small dish, mix to blend salt, paprika, and cayenne.

13. 13

    Place seasoned salt on platter.

14. 14

    To eat, dip foods in salt to taste, squeeze juice from lime wedges over pcs, or possibly do both.

15. 15

    This recipe yields 10 to 12 servings.

16. 16

    Comments: If making up to 4 hrs ahead, cover tray and let stand at room temperature.

* Per serving · 4 servings · Values may vary.

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