Cucumber, Kumquat and Jicama SalsaMakes 4 cups / This may be made up to four hours in advance. Sweet-sour, tiny, orange kumquats are the only citrus fruit that can be eaten skin and all. If you can’t find them, substitute one medium orange, peeled and chopped. Jicama (HICK-ama), a favorite in Latin American cuisine, is often characterized as a cross between an apple and a potato. Underneath the tough brown peel, jicama’s white flesh is crisp and subtly sweet; it’s delightful raw but may also be cooked.

2 cups chopped seedless cucumber (unpeeled)

1 cup kumquats, thinly sliced (remove seeds if desired)

1 medium red onion, finely chopped (2/3 cup)

1 yellow bell pepper, diced (1 cup)

1/2 cup chopped fresh parsley

2 tablespoons chopped fresh mint

1/4 cup fresh lime juice

1/4 cup apple cider vinegar

1 jalapeño pepper, seeded and minced (or more to taste)

1 teaspoon light agave nectar

1 teaspoon sea salt, or to taste

1 teaspoon freshly ground black pepper, or to taste

2 cups peeled, diced jicama

1. In a bowl, combine all ingredients except jicama. Cover and refrigerate until ready to serve. Stir in jicama just before serving.

PER SERVING (1/2 cup): 68 cal, 1g fat (0g mono, 0g poly, 0g sat), 0mg chol, 2g protein, 16g carb, 6g fiber, 295mg sodium