Strawberry, Blueberry & Jicama Salsa gives you sweetness from the fruit, crunch from the jicama and heat from the jalapeno; a tasty combination.
4th of July is in a few days, so I thought I would feature food with the colors red, white and blue. First up is Strawberry, Blueberry & Jicama Salsa. A fruit filled salsa with the crunch of jicama.
Jicama (HEE-kah-ma) is an edible root that resembles a turnip. It has thin brown skin and crisp, juicy, white flesh that’s mild in flavor (think of a cross between a water chestnut and a pear), crunchy and sweet.
I first made this recipe when I was in the Outer Banks on vacation, it was a big hit. I think I could have eaten the whole bowl myself, it was that good. I served the Strawberry, Blueberry & Jicama Salsa with Tortilla Scoops so you could get a huge amount of salsa with a small bit of chip.
You could easily serve this salsa on top of some grilled chicken or use as a condiment for fish tacos.
Adapted from Two Peas and Their Pod