Blueberry, Strawberry & Jicama Salsa

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As promised, we have another red, white, and blue recipe for you today! We’ve already shared patriotic recipes for breakfast and dessert, so now it’s time to get snacking with Blueberry, Strawberry, and Jicama Salsa. This red, white, and blue salsa is the perfect appetizer or snack for your 4th of July party.

I am in love with this salsa. Not only is it pretty, but it is full of flavor and so easy to make. I love the combination of sweet berries and crunchy jicama. There is a little bit of heat from the jalapeรฑo, but if you like a mild salsa, feel free to leave it out. Serve with store bought tortilla chips or you can make your own baked tortilla chips. I’ve also enjoyed it with cinnamon sugar pita chips-so good and so addicting!

Josh likes to top grilled chicken or fish with this red, white, and blue salsa. It is a great salsa for just about everything!

Add this festive Blueberry, Strawberry & Jicama Salsa to your 4th of July menu! And if you can’t wait until the 4th, no worries. It is a great snack for any summer day. I think I will make a bowl of salsa this weekend!

Blueberry, Strawberry & Jicama Salsa

A fresh and fruity salsa with a nice crunch! Perfect for the 4th of July...or any summer day!
4.5 from 12 votes
Prep Time
5 minutes
Total Time
5 minutes

Ingredients

  • 1 cup fresh blueberries
  • 1 cup diced strawberries
  • 1 cup diced jicama
  • 1/3 cup chopped cilantro
  • 1/4 cup finely chopped red onion
  • 2 tablespoons finely chopped jalapeno pepper stemmed and seeded
  • Juice of 1 large lime
  • Salt to taste
  • Tortilla chips for serving

Instructions

  1. In a medium bowl, combine blueberries, strawberries, jicama, cilantro, red onion, jalapeno, and lime juice. Stir until well combined. Season with salt, to taste. Serve with tortilla chips at room temperature or chilled.
  2. Note-this salsa is also great with grilled fish or chicken. It is best eaten the day it is made.

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Maria

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

    1. Jicama is a root vegetable. It is round with a brown exterior and white interior. Peel off the brown part and dice up the inside. It provides a nice crunch to the salsa. You can find it in the produce section.

  1. Cannot wait to make this for our annual 4th BBQ at the beach! Also, I have to say, I have made tons of your cookie recipes over the last two years…all have been a super hit (though my husband did question my sanity when the dough for the cheesecake stuffed red velvet cookies was cooling in the fridge – he asked why I had a liver in a plastic bag…LOL…that aside, those, the vanilla pudding choc. chip (sometimes I substitute choc. pudding) and the s’mores cookies are the most requested ones by family, friends and co-workers (I am the resident baker in the office). Keep the delicious recipes coming!! ๐Ÿ™‚

  2. I’m not gunna lie- this is SOOO my kind of recipe and your pictures look so fun- makes me wanna jump in that bowl and take a scoop to put on my Greek yogurt. Lovely post Maria, as always.
    Have a great weekend and give the lil’ pea a hug from me.
    xox

  3. Just made this for a BBQ today and it is delicious! Will definitely make it again. Thanks for posting awesome recipes.

  4. Looks awesome but unfortunately I was born w/the defective cilantro tastes like soap to me gene. I normally pass on any recipe that has it but I’m thinking this could get by w/out – or a substitute?

  5. I am making this tonight! Seriously… last week my boyfriend came home with a container of jicama and said “this would probably be cool in something… I don’t what, but I’m sure you can think of a good jicama recipe.”, I discreetly tossed the container in the dark corner of the fridge and left it at that. But now I can use it – thanks, Maria!!

  6. Made this for my son’s red wagon themed first birthday party this past weekend and it was a big hit. Served it with corn chips & (per your suggestion) cinnamon & sugar pita chips. The pita chips were the run away favorite! Thank you for this recipe & so many others!

  7. Love this idea! This really is a beautiful summer salsa recipe; I love all of the colors, and it really is perfect for the 4th.

    Since I’m not the biggest cilantro fan, and I didn’t have some of the other ingredients on hand, I ended up making a fruit salad loosely based on this- I think it turned out pretty well (http://bit.ly/MgiPaJ)! However, I’d still love to try out your full version. Are there any other herbs that might work in place of the cilantro, or is that just the silliest question ever?

  8. Could this be made ahead and frozen? I am the only one in our house that would eat it so I know I couldn’t finish in a day. If not frozen any other suggestions?

  9. This salsa looks just beautiful! So happy I found it..on Pinterest! I hope you don’t mind that I shared it on my blog (set for Saturday) and I posted a link back to your blog for the recipe.
    Thanks for sharing~~~

  10. This looks absolutely delicious! I love anything with jicama in it and think the colors are gorgeous. Definitely making it this year, even if our 4th of July gets rained out.

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  12. This looks great! One problem, though. What could you substitute for the cilantro? It tastes like soap to me and my family!

  13. Made this today for our neighborhood potluck -7/4/2103- was all gone so I’d say a huge hit. Yummy and refreshing!! Will definitely make it again!

  14. Made this side dish for the 4th. My family loved it, except the husband, who eats his chips plain unless of course there is something cheesey within dipping distance.

  15. This is my introductory recipe with I tried with jicama. I made it, and I have to say, you can easily overdo the cilantro so it overpowers the salsa. The jalapeno amount is barely noticeable. Also, in mine, the jicama changed color when mixed with the strawberries, so if you want the jicama to remain white, add and mix gingerly towards the end of the blending. Can’t wait to try another recipe in the future from you guys!

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  18. This is the 3rd year in a row that I’ve made this for 4th of July! Each year, it’s a hit! Thank you for this wonderful recipe!


  19. We made this with our after school students several years ago. I like it so much that it has became a yearly thing I make for the Wayne Henderson festival in Grayson Highlands State Park. People sitting near have inquired about it because when you take the lid off it smells so good. Every year some stranger ask me for the rescipe.ย 


  20. Tasted fine, loved the texture the jimica added to the mix. However, the photo is deceiving. Once the ingredients are mixed, the strawberries will stain the jimica red, the white is lost, and the 4th of July red-blue-white turns into a far less interesting red-blue mix.


  21. We’ve done away with cereal at house and often we serve Greek yogurt with mixed berries and almonds for breakfast. I tried your salad on top of yogurt for breakfast and it was a hit. Great combination of textures and colors. A+

  22. Awesome salsa! I’ve been making this for 2 or 3 years now on July 4th and my family absolutely loves it. I’m making it again today and will be sampling it as it’s made.
    Thanks so much!

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