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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