This fresh jicama salsa with blueberries and strawberries is a great refreshing summer appetizer. Serve with tortilla chips and make it as spicy as you’d like.
The best part of summer is fresh fruits and vegetables so I try to incorporate them as much as possible in my summer meals. I’m also a HUGE snacker so appetizers are one of my favorite things to make in the kitchen.
There is a strawberry patch about a mile from my house and I just about go broke buying so many freshly picked strawberries. I’m always trying to find things to do with them.
If you googled this recipe then you don’t need an explanation of what jicama is. However, if you stumbled across it, then you may be wondering what it is.
Jicama is a great-tasting Central American vegetable that looks like a potato or turnip. It grows underground and tasted similar to an apple, potato and pear. You can eat it raw or cooked. I actually have a list of jicama recipes to write up from my blog!
Your regular grocery store may or may not carry jicamas. I live in the south (North Carolina) and several grocery stores in my area carry it, like Harris Teeter, Lowes Food, and Whole Foods.
Ingredients for jicama salsa recipe
Jicama– Wash your jicama and peel the skin off. You’ll want to cube it in bite sized pieces.
Fresh Blueberries and Strawberries– These are going to taste the best in spring and summer.
Garlic– You can use a fresh garlic clove or the garlic that comes in a jar. I love that kind of garlic because it saves a ton of time when cooking. A clove of garlic is about 1 teaspoon.
Cilantro– Cilantro gives this salsa the Mexican flavor that you’re looking for. If you garden, then make sure you add cilantro to your list of herbs. It is very easy to grow.
Lime juice– I feel lime juice makes this dish more of a Mexican flavor. This really is the secret ingredient. Add it to your guacamole too because it will bring out the flavors. You can use fresh lime juice or the juice comes in the bottle. There are about 2 tablespoons in one lime.
Jalapeno – You can add in as much or as little jalapeno as you want. Some people like it spicy and others don’t. Make sure to chop these pieces small.
How to make jicama salsa
Prep time for this recipe is very short. Wash and peel the jicama. Dice strawberries and jicama into bite-sized pieces.
Add all the ingredients to a bowl and stir well.
Store in refrigerator in an air-tight container. Serve with tortilla chips.
More great recipes you’ll enjoy
Jicama Salsa with Blueberries and Strawberries
- ½ cup jicama diced
- ½ cup strawberries diced
- ½ cup blueberries diced
- 1 clove garlic minced
- 2 tablespoons cilantro
- Juice from 1 lime about 2 tablespoons
- Jalapeno to taste diced small
- Add all ingredients to bowl and stir well.
- Serve with tortilla chips.