Blueberry Strawberry Jicama Salsa
Recipe from Two Peas and Their Pod
A fresh and colorful Blueberry Strawberry Jicama Salsa made with juicy berries, crisp jicama, cilantro, jalapeño, and fresh lime juice. This easy fruit salsa is perfect with tortilla chips or served over grilled chicken, fish, shrimp, and tacos all summer long.
Servings: 6
Calories: 34kcal
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
- Kosher salt, to taste
- Tortilla chips, for serving
Instructions
- 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.
Notes
- For a milder salsa, remove the seeds and membranes from the jalapeño. Add more if you like extra heat.
- Dice the strawberries and jicama into similar-sized pieces so you get a little of everything in each bite.
- For the best flavor, let the salsa sit for 10 to 15 minutes before serving.
- This salsa is best enjoyed the day it's made, but leftovers can be refrigerated in an airtight container for up to 2 days. Stir before serving, as the fruit will release some juice.
- Makes about 3 cups of salsa.
Nutrition
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