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.
- 1 1/2 cups diced strawberries
- 1 1/2 cups fresh blueberries
- 1 1/2 cups diced jicama
- 1/3 cup chopped cilantro
- 1 large or 2 medium jalapenos, seeded and diced
- Juice of 2 limes
- Salt, to taste
- Tortilla chips, for serving
- In a bowl, combine the strawberries, blueberries and jicama, stir to combine. Add in the cilantro, jalapeno, stir to combine.
- Juice the limes over the mixture. Sprinkle with salt, stir to combine.
- Let the salsa sit for 30 minutes to let the flavors blend.
- Serve with tortilla chips.
If you like your salsa to have some heat, leave some of the seeds of the jalapeno in the salsa.
Adapted from Two Peas and Their Pod