FEEDS 8 TO 10
I love to start a meal with this appetizer of crunchy vegetables with a light dipping sauce. You can use this preparation with other fruits and vegetables, including pineapple, papaya, melon of all kinds, and carrots in place of or in addition to the vegetables called for here. The fruits and vegetables are dusted in cayenne, but if you like a little spice (and smoke) in your life, use chipotle or another chile powder instead.
1 cup CREMA (Mexican sour cream) or regular sour cream
Grated zest and juice of 2 LIMES (about 1/4 cup juice)
2 teaspoons HONEY
2 tablespoons plus 1/2 teaspoon KOSHER SALT
1 tablespoon SUGAR
1/2 teaspoon CAYENNE PEPPER
1 large JICAMA (11/2 to 2 pounds)
1 large seedless CUCUMBER
2 green APPLES
Combine the sour cream, 1 tablespoon of the lime juice, the honey, and 1/2 teaspoon of the salt in a bowl and stir to mix. Cover and refrigerate until you’re ready to serve it.
Combine the remaining 2 tablespoons salt, the sugar, cayenne, and lime zest in a mortar and pestle or a mini food processor and grind or pulse until well mixed.
Peel the jicama and cucumber. Cut the cucumber into sticks 1/2 inch square and 4 to 5 inches long. Cut the jicama into sticks 1/2 inch square; the length will be determined by the size of the jicama. Cut the apples in half, cut out the cores, and cut each apple into eight wedges. Arrange the fruit and vegetables on a platter. Sprinkle with the remaining 3 tablespoons lime juice and the spicy lime salt. Serve with the honey cream on the side for dipping.