Mexican Watermelon & Jicama Appetizer - cooking recipe

Ingredients

4 seedless watermelon wedges (3\" wide and 9\" long)
1 1/4 lbs jicama, peeled,cut in slices1/4\" thick and about 2\" by 3\"
1/2 teaspoon salt
3/4 teaspoon chili powder
1 lemon, cut in quarters

Preparation

Using a sharp knife cut between the rind and the flesh of each watermelon wedge, leave the flesh sitting on the rind Cut throught the flesh to the rind at about 1 1/2\" intervals Insert Jicama slices in the melon slits Mix salt& Chili pepper and sparinkle over the wedges Serve with lemon quarters, squeeze over the fruit as you are eating it.