4.6 from 78 votes
Blueberry, Strawberry & Jicama Salsa
This salsa combines fresh blueberries, diced strawberries, and crunchy jicama with cilantro, red onion, jalapeño, and lime juice for a colorful, sweet-tart, and slightly spicy condiment. Kosher salt balances the flavors, making it ideal for serving with tortilla chips at room temperature or chilled.
Prep Time
5 mins
Total Time
5 mins
Servings:
6
Calories:
34 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 1 cup blueberries fresh
- 1 cup strawberry diced
- 1 cup jicama diced
- 1/3 cup cilantro chopped
- 1/4 cup onion red, finely chopped
- 2 tablespoons jalapeno pepper stemmed and seeded, finely chopped
- lime juice of 1 large
- 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.
Cup of Yum
Notes
- Consume the salsa on the day it is made to enjoy the best texture and freshness.
- Pairs well as a topping for grilled fish or chicken for a fresh contrast.
- The recipe yields about 3 cups of salsa, suitable for sharing or storage briefly in the refrigerator.
Nutrition Information
Calories
34kcal
(2%)
Carbohydrates
8g
(3%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Sodium
2mg
(0%)
Potassium
115mg
(2%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
135IU
(3%)
Vitamin C
28mg
(31%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 34
% Daily Value*
| Calories | 34kcal | 2% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 2mg | 0% |
| Potassium | 115mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 135IU | 3% |
| Vitamin C | 28mg | 31% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.