Instructions: Chilies and citrus fruits combine in a powerful combination of vitamin C and flavor. This salad complements fish and poultry especially well.

Jicama, a crunchy, mild flavored tuber, is available at Latin markets and in many supermarkets.

Cut fruit sections away from their surrounding membranes into a bowl. Add jicama, chilies, oil, vinegar, lime juice, parsley and sugar and toss to coat. Let salad stand at room temperature for 1 hour. (The salad can be made ahead to this point and refrigerated overnight.)

Just before serving, sprinkle the salad with walnuts.

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