A very tasty, cooling salad, crisp and sweetish with just a touch of heat. It looks wonderful at the buffet table; bring it to your next pot luck or serve as part of your barbecue party menu.

Adapted from , from the founders of Austin's Fonda San Miguel.

1 large jicama, cut into 1/2 inch dice
3 navel oranges, peeled and chopped
1 large cantaloupe, flesh cut into 1/2-inch dice
3 tablespoons pomegranate molasses
3/4 cup freshly squeezed lime juice
1 teaspoon kosher salt
1/2 teaspoon chili powder
1 small handful cilantro, chopped

Combine jicama, oranges and cantaloupe in a large bowl. Cover and chill. Meanwhile, whisk together molasses, lime juice, salt and chili powder. Toss together just before serving, and garnish with cilantro.