JICAMA AND BLOOD ORANGE SALAD stolen recipe

1 medium jicama (about 3/4 pound)
3 blood oranges
1 papaya or mango cut into ½ inch cubes (fresh pineapple may be substituted)
1 small red onion peeled and thinly sliced

1 fresh hot pepper (jalapeno, or your favorite), stemmed, seeded & de ribbed and finely chopped to taste or substitute cayenne pepper
1 tsp. good salt
3 tbsp. good olive oil
juice of one medium lime
½ cup cilantro leaves, washed and pulled from stems
½ cup fresh mint leaves, washed (do not use soap when washing veggies. . . !)

Peel the jicama and slice on a mandolin into thin slices then into 2 inch strips. You may use a knife but the mandolin is neater. Place in bowl

Peel the oranges and cut supremes by trimming between the membranes w/ a sharp knife, remove the sections and let fall into the bowl. Supreme the oranges over the bowl to catch all the juices. Add the other ingredients and toss gently. Chill 2 hours then serve.

Serves 4