Trim the top and bottom off the jicama, stand it on the board and cut the brown skin away in strips with a knife, taking a little more than looks necessary so the fibrous layer beneath goes too. Cut it into quarter-inch slabs, stack them and cut across into matchsticks about the thickness of a wooden skewer.

Slice the cheeks off each mango, score the flesh into sticks of the same size and run the knife along the skin to release them. Shave the carrots into long ribbons with a Y-peeler, turning the carrot a quarter turn each pass.

Whisk the lime juice, ginger, honey, salt and ground chile together in a small bowl until the honey has dissolved completely. It should taste sharper than you think it needs to.

Put the jicama, mango and carrot in a wide bowl, pour the dressing over and toss with your hands rather than tongs, which snap the matchsticks. Lift from the bottom and turn the whole thing over three or four times.

Taste it now, not before, because the fruit releases juice as soon as it is dressed. Add lime a teaspoon at a time and a pinch more salt until it is bright enough to make you blink.

Fold through most of the cilantro and pile the salad into a shallow serving bowl.

Scatter the chopped peanuts and the remaining cilantro over the top just before it goes out. Peanuts added earlier soften in the dressing within twenty minutes.