- 1 small (about ¾ pound) jícama, peeled and cut into ¾-inch slices
- 1 English (long, thin-skin, hot-house) cucumber, cut into ¾-inch slices
- ½ small pineapple, peeled and cut into ¾-inch slices
- 2 large (about 2 pounds total) mangos, peeled, flesh cut from the pit in large slices
- 8 bamboo skewers
- 1 lime, cut into 8 wedges
- 2 tablespoons powdered guajillo chile
- 2 teaspoons fine-ground table salt
- Using a 1½ inch round cutter, cut circles out of the jícama, cucumber, pineapple and mango slices. Thread the circles on the skewers and arrange them on a serving platter. Surround the skewers with lime wedges. In a small shaker (a salt shaker works fine here), thoroughly mix together the powdered chile and salt. Secure the top and lightly sprinkle the skewers. Serve the remaining chile-salt mixture on the side, for guests to add al gusto.