Ida Rodriguez, a chef for Melissa’s Produce, contributed this zippy fresh fruit salad recipe.

1 medium jicama, peeled and cut into bite-size strips (3 cups)
1 small cucumber, chopped (1 1/4 cups)
3 tarocco blood oranges or regular oranges, peeled and sliced horizontally
1 mango, seeded, peeled and sliced (1 cup)
1 papaya, seeded, peeled and sliced (1 cup)
2 Tbsp. key lime or lime juice
1 Tbsp. honey
1/4 tsp. salt
1 oz. dried ancho chiles
1/3 cup snipped fresh cilantro

Combine jicama, cucumber, oranges, mango, and papaya in a large bowl. Stir in lime juice, honey, and salt; let sit for 30 minutes. In a blender or spice grinder, grind chiles until a powder forms. Sprinkle fruit lightly with some chile powder (reserve extra for future use) and cilantro. Serve immediately. Makes 8 servings.