Scrape the apricot spread into a food processor and add the hot sauce and lime. Process until blended and smooth. Scrape into a small serving bowl.
Set the dipping sauce in the middle of a large round platter. Stand the pineapple on a cutting board and cut it into quarters. Cut the quarters crosswise into 1/2-inch slices. Arrange the pineapple, jicama, cucumber and radishes into quadrants around the dipping sauce, filling the space between each one with lime wedges.
Mix together the powdered chile and salt. Sprinkle it over the fruits and vegetables (it's easiest to sprinkle evenly if you put the mixture in a small shaker). You're ready to serve.