Recipe: Mexican Style Stone Fruit Salad

from New York Times Cooking by Mark Bittman


2 pounds of mixed stone fruit, sliced into wedges about 1/4 inch thick
2 cups fresh squeezed lime juice
1 teaspoon chili powder
a pinch of cayenne pepper
1 TBS sugar
1/4 cup chopped cilantro
Sea salt to taste


Slice the fruit into a medium bowl. Add all ingredients and toss lightly.

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