Recipe - Melon Mango Salsa

1 One half cup Finely minced jicama
1 cup Finely minced cantaloupe
1 cup Finely minced watermelon
1 Ripe mango; peeled, minced
2 tablespoon Fresh chopped basil
1 tablespoon Minced shallot
One half teaspoon Finely grated fresh ginger
One fourth teaspoon Crushed red pepper flakes
3 tablespoon Fresh lime juice

In a medium bowl, combine all the ingredients. Mix well, cover and
refrigerate at least 1 hour before using. Will keep up to 2 days.

Makes about 4 cups; analysis per 1tablespoon serving.

Cook's note: Use this salsa on grilled chicken, beef or fish or with
tortilla chips.

From "Magic Salsa" by David Woods (Chronimed, $14.95)

Tested by Susan Selasky for the Free Press Test Kitchen

5 calories (0% from fat), 0 grams fat (0 grams sat. fat), 1 gram
carbohydrate, 0 grams protein, trace of sodium, 0 mg cholesterol, 2 mg
calcium, 0 grams fiber.

Posted to KitMailbox Digest by "AcaGordie" gordon@acanet.com.mx on May
2, 1998