1 honeycrisp apple (peeled, cored and finely sliced)
1 navel orange (peeled and segmented)
1 tablespoon lemon juice
1 Thai chili (seeded and finely chopped)
Put the apple and orange slices in a large bowl. Squeeze whatever juice is left from the orange membrane into the bowl. Dispose of the membrane. Squeeze a little lemon juice and add the chopped thai chili without the seeds. Mix well, refrigerate for about 2 hours and serve cold.