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4.58 from 26 votes

Blueberry, Strawberry & Jicama Salsa

Recipe from Two Peas and Their Pod

A fresh and fruity salsa with a nice crunch! Perfect for the 4th of July, Memorial Day, Labor Day, or any summer day!
Prep Time5 minutes
Total Time5 minutes
Course: Appetizer
Cuisine: American
Servings: 6
Calories: 34kcal


  • 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
  • Kosher salt, to taste
  • Tortilla chips, for serving


  • 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.


This salsa is also great with grilled fish or chicken. It is best eaten the day it is made. Makes about 3 cups of salsa. 


Calories: 34kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 115mg | Fiber: 2g | Sugar: 5g | Vitamin A: 135IU | Vitamin C: 28mg | Calcium: 11mg | Iron: 1mg