3 Ingredient Jicama Red, White, and Blue Fruit Salad | A Rose in Bloom

For all my American readers, we have a big day coming up. Even if you're not American, any reason is a good reason to celebrate am I right?

For those that do not know, I am a part of a produce co-op. There are many joys and benefits to getting a laundry basket full of produce every other week. One of these benefits (for me, at least) is that I get to receive foods that I've never seen nor heard of before in all my 28 years. A few months back I receive this potato/coconut hybrid looking thing with only a tiny sticker to identify itself. While conducting extensive research (re: I Googled it), I determined that this strange item was, in fact, a jicama, known for its vitamin C, fiber content, and potassium. That's great to know, but my question wasn't really answered. What the heck do I do with this thing? Fortunately, learning that the jicama is native to Mexico, I texted a Hispanic friend and an answer immediately: put it in fruit salad. Sounds weird at first, putting a vegetable in fruit salad, but the results are absolutely amazing.

See, I've never really been a fan of fruit salad... mixing all those sweet things in together so I can mesh all the sweet at once... nah, not for me. But jicama rounds out the flavors, separating them, and preventing the fruit salad from being too sweet all while adding a satisfying crunch to make it feel like you are actually eating. So in my quest for a wholesome July 4th dessert (or breakfast!), I decided to take strawberries and blueberries (which are quite possibly the most overused fruits around the fourth ever - sorry guys) and create something that definitely won't be at your aunt's cookout this upcoming weekend. Feel free to tweak it for your own purposes - add mint or cilantro. Maybe mix in some blackberries or feta. Create a sweet dressing for it if that's your thing. As for me, I'll stick with the tried and true, red, white, and blue.

Sorry guys, I had to make a terrible rhyme.

  • 1 lb Strawberries, rinsed and chopped into bite sized pieces
  • 1 pint blueberries
  • 1 cup jicama, chopped and peeled*

Add all ingredients into a large bowl and gently toss. Refrigerate until ready to serve.

*here is a great tutorial on how to cut up jicama

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