Special equipment: a melon baller
Peel the jicama and cut into matchstick-size pieces. You should have about 1 cup. Peel alternating strips from the cucumber
, then halve and slice one half into thin slices. Store the other half for another use. Halve the cantaloupe
, discard the seeds and scoop out 1 cup melon balls. Reserve the rest for another use. Trim the peel
from the pineapple
and halve. Reserve half for another use. Halve the remaining half, remove the core
, and thinly slice. Peel the mango
, cut off the cheeks, and thinly slice.
Combine the prepped fruit in a bowl with the raspberries
. Add the honey
juice, zest, some salt and chile powder
Cover and marinate in the refrigerator for at least 30 minutes before serving.