Busters Recipes

Mexican Watermelon & Jicama Appetizer

4 servings
10 minutes 10 mins prep

4 seedless watermelon wedges (3" wide and 9" long)
1 1/4 lbs jicama, peeled,cut in slices1/4" thick and about 2" by 3"
1/2 teaspoon salt
3/4 teaspoon chili powder
1 lemon, cut in quarters

Using a sharp knife cut between the rind and the flesh of each watermelon wedge,
leave the flesh sitting on the rind Cut throught the flesh to the rind at about
1 1/2" intervals Insert Jicama slices in the melon slits Mix salt& Chili pepper
and sparinkle over the wedges Serve with lemon quarters, squeeze over the fruit
as you are eating it.