This patriotic fruit salsa is just the thing to serve at your 4th of July cookout. It is full of fresh, summer flavors and is perfectly red, white and blue. And with less chopping and dicing then a regular bowl of salsa, we think it is pretty darn easy, too.
Blue is represented by blueberries, watermelon adds a touch of red and jicama adds a balance of white. Jicama can be found at Whole Foods and is sometimes available at Fresh Market and Publix. Peel it as you would a potato and then dice it just as you would an onion. If you don’t use all of the jicama, it stores well in the fridge and is perfect to toss in a salad or crunch on during a hot day.
- 1½ cups of blueberries
- 2 heaping cups of watermelon chunks (we use pre-cut to save time)
- 1 small jicama, peeled and diced
- zest of 1 medium lime
- juice of 1 medium lime
- 1 small jalapeño, diced (or as much as you prefer)
- pinch of salt
- Dice the watermelon chunks so they are roughly the same size as the blueberries.
- Peel the Jicama as you would a potato. Then dice into small pieces as you would an onion.
- Add the blueberries, chopped watermelon, and jicama into a bowl. Add diced jalapeño, zest and juice of 1 medium lime and a pinch of salt.
- Stir to combine
- Serve with a sturdy tortilla chip.
The salsa recipe is very forgiving. Add as much fruit to achieve the color balance that you like. The jicama will discolor slightly but we don’t think anyone will notice!
Happy 4th of July!!