Mexican "Crudite" Platter with Chamoy Dipping Sauce - Rick Bayless

Ingredients

• 2/3 cup apricot spread (not jam)
• 1/3 cup Tamazula (or other Mexican) hot sauce
• 3 tablespoons fresh lime juice
• 1 pound jicama sticks (I get these from the salad bar at my grocery store)
• 1 pound cucumber rounds (from the salad bar, too)
• 1 pound radishes, cut in half
• A generous pound (usually 2) peeled and cored pineapple (these are available in most well-stocked grocery stores in the produce section)
• 4 limes, cut into wedges
• 1 teaspoon powdered hot chile (I like guajillo or ancho, because it's not as hot as cayenne or arbol)
• 1 teaspoon salt (regular table salt mixes in better than coarse salt)