Mexican Fruit "Gazpacho" Salad

Fruit vendors across Mexico and in many parts of Los Angeles sell an assortment of fruit cut into spears and seasoned with chili powder, salt and/or lime. In Mexico's colonial city of Morella, cookbook author Jeanne Kelley's family came across a stand selling gazpacho de fruta -- diced fruit with lots of chili powder, lime and a sprinkling of queso anejo. This is her simplified version of that salad.
6 servings
Ingredients:
1 1/2 pounds papaya, preferably Mexican
3/4 pound jicama
1 large mango
1 English (seedless) cucumber
1 large orange
3 tablespoons freshly squeezed lime juice
1/2 to 1 teaspoon chili powder
1/2 teaspoon kosher salt
2 tablespoons finely chopped cilantro leaves
Directions:
Peel and seed, if necessary, the papaya, jicama, mango, cucumber and orange; cut into 1/2-inch dice. Combine the fruit in a medium shallow bowl.
Combine the lime juice, chili powder to taste and salt in a small cup; pour the mixture over the fruit. Add the cilantro and toss gently to combine. Taste and adjust seasoning as necessary. Serve immediately.
Recipe Source:
Adapted from "Blue Eggs and Yellow Tomatoes: Recipes From a Modern Kitchen Garden," by Jeanne Kelley (Running Press, 2008).