2 cups mango, peeled, seeded and sliced into small wedges

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2 cups pineapple, peeled, cored and sliced into small wedges

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1 cup jicama, peeled and cut into matchsticks

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1 cup hothouse cucumber, peeled, seeded and sliced into thin half-moons

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1/4 cup orange, peeled and segmented

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2 cups watermelon, peeled, seeded and cut into small cubes

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1/4 tsp. Mexican chili powder (preferably Tajin)

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2 oz. fresh lime juice

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1 1/2 fresh, ripe California Avocado, peeled, seeded and sliced

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1/2 cup coconut, shaved and lightly toasted

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.