Fresh Fruit and Tortilla Slaw

From Season’s Eatings, featured in the December 2000 issue of Texas Monthly

1 small jicama, peeled and julienned
1 chayote, destemmed, peeled, and julienned
1 small red bell pepper, destemmed, cored, and julienned
1 Granny Smith apple, cored (but not peeled) and julienned
1 clementine or satsuma, sectioned (a tangerine, tangelo, or canned mandarin orange sections may be substituted); reserve juice
approximately 1/2 cup orange juice (if you don’t have enough juice from citrus fruit)
1/2 cup chopped pecans
6 sprigs cilantro
1 teaspoon pumpkin seed oil (you may substitute a mixture of 1/2 teaspoon vegetable oil and 1/2 teaspoon peanut or sesame oil)
salt to taste
4 blue corn tortillas (red or yellow may be substituted), cut in thin strips and fried in vegetable oil

Note: The slaw is best when served the day it is made.

Toss together all ingredients except fried tortilla strips. Just before serving, add tortillas and toss again. Serves 6.