Mango, Orange, and Jícama Salad

Name: Mango, Orange, and Jícama Salad
Yield: Serves 4 to 6
Ingredients: 3 tablespoons, sugar; 1/4 teaspoon, grated lime zest plus 3 tablespoons juice (2 limes); 1/4 teaspoon, red pepper flakes; Pinch, salt; 12 ounces, jícama, peeled and cut into 1/4-inch dice (1 1/2 cups); 2 , oranges; 2 , mangos, peeled, pitted, and cut into 1/2-inch dice (4 cups)

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Appears in Cook's Illustrated March/April 2014, America's Test Kitchen TV

Making a vibrant fruit salad with peak summer produce is a cinch, but what are we supposed to do the rest of the year?

SERVES4 to 6

TIME35 minutes, plus 20 minutes cooling

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WHY THIS RECIPE WORKS

For a fresh, vibrant fruit salad in the late winter, we started with a selection of tropical fruits, which boasted plenty of sweetness and nuanced flavor. To provide juiciness and acidity, we paired the tropical fruits with citrus and then ...

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