Juicy Blueberry Strawberry Jicama Salsa

If you ask me, fruit salsa is one of the best things to bring to a summer potluck.

This fresh and crunchy salsa combines sweet berries with crisp jicama for a fun twist on the classic. Juicy strawberries and blueberries pair with a zingy lime dressing that brings everything together.

It’s mixed with red onion, cilantro, and just a touch of jalapeño for a little kick. The honey adds a hint of sweetness while the jicama keeps things nice and crunchy.

It’s a crowd-pleasing snack that works great with chips or served alongside grilled fish or chicken.

What Kind of Jicama Should I Use?

When shopping for jicama, look for ones that are firm and heavy for their size, with smooth, unblemished skin. Smaller to medium-sized jicamas tend to be sweeter and more tender than the really large ones, which can sometimes be a bit woody or fibrous. You’ll need to peel off the thick brown skin with a vegetable peeler or knife before dicing – the white flesh underneath is what you’re after. If you can’t find jicama at your local grocery store, check the produce section of Latin or Asian markets, or you could substitute with diced Asian pear or even crisp apple for a similar crunchy texture.

Options for Substitutions

This fresh salsa is easy to customize based on what you have in your kitchen:

• Jicama: If you can’t find jicama at your local store, try using diced cucumber or Asian pear instead. Both give you that same crisp, refreshing crunch. Just make sure to remove the seeds from the cucumber first.
• Strawberries and blueberries: Feel free to mix up the berries based on what’s in season or what you have on hand. Raspberries, blackberries, or even diced mango work great here. Just keep the total amount of fruit to about 2 cups.
• Cilantro: Not a cilantro fan? Swap it out for fresh mint or basil for a different but equally tasty twist.
• Red onion: White onion or even green onions (just the white and light green parts) make good substitutes. If you find raw onion too sharp, soak the diced pieces in cold water for 10 minutes, then drain well before adding to the salsa.
• Lime juice: Lemon juice works in a pinch, though lime gives this salsa its classic flavor. You could also use a combination of both if you’re running low on limes.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with fruit salsa is cutting the ingredients into uneven pieces, which throws off the texture – aim for a consistent dice about the size of a blueberry so every bite has a good mix of flavors.

Skipping the resting time is another common error, as those 20 minutes allow the salt to draw out the juices and let all the flavors blend together properly.

Be careful not to over-salt at the beginning since the salt will concentrate as the salsa sits, so start with just a pinch and taste before serving to adjust if needed.

Finally, make sure your jicama is completely peeled (you need to remove both the papery outer skin and the fibrous layer underneath) or you’ll end up with tough, woody bits in your otherwise crisp and refreshing salsa.

What to Serve With Blueberry Strawberry Jicama Salsa?

This fruity salsa is perfect with cinnamon sugar tortilla chips – just brush flour tortillas with melted butter, sprinkle with cinnamon and sugar, cut into triangles, and bake until crispy. It also works great as a topping for grilled chicken or fish, especially salmon or mahi-mahi, since the sweet and tangy flavors complement the protein really nicely. You can also serve it alongside tacos, quesadillas, or even use it as a fresh topping for pulled pork. For a lighter option, try it with regular tortilla chips or as a side dish at your next barbecue or potluck.

Storage Instructions

Store: This fresh salsa is best enjoyed within a day or two of making it. Keep it in an airtight container in the fridge for up to 2 days. The jicama will stay nice and crunchy, but the berries might start releasing some juice after the first day, which is totally fine – just give it a quick stir before serving.

Make Ahead: You can prep the jicama and red onion a few hours ahead and keep them separate in the fridge. Wait to add the berries, cilantro, and lime juice until about 30 minutes before serving to keep everything fresh and prevent the fruit from getting too soft.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 120-160
• Protein: 2-3 g
• Fat: 0-1 g
• Carbohydrates: 30-38 g

Ingredients

• 1 cup strawberries (hulled and diced into 1/2-inch pieces)
• 1 cup blueberries
• 1 cup jicama (peeled and cut into small 1/4-inch cubes)
• 1/3 cup red onion (finely minced)
• 1/4 cup fresh cilantro (chopped)
• 1 1/2 limes (zested and juiced for extra brightness)
• 1/2 jalapeño (seeded and finely minced for subtle heat)
• 1 teaspoon honey or agave nectar
• 1/4 teaspoon sea salt (plus more to taste)

Step 1: Prepare All Ingredients

• 1 cup strawberries, hulled and diced
• 1 cup jicama, peeled and cubed
• 1/3 cup red onion, finely minced
• 1/4 cup fresh cilantro, chopped
• 1 1/2 limes, zested and juiced
• 1/2 jalapeño, seeded and minced

Hull and dice the strawberries into uniform 1/2-inch pieces, then peel the jicama and cut it into small 1/4-inch cubes—this uniform sizing ensures even flavor distribution throughout the salsa.

Finely mince the red onion and jalapeño (removing the seeds first for a more subtle heat), then chop the cilantro.

Zest the limes directly into a small bowl, then juice them for a total of about 3 tablespoons of fresh lime juice.

Having all your ingredients prepped and ready makes the assembly quick and prevents the delicate berries from being handled too much.

Step 2: Combine and Balance Flavors

• 1 cup blueberries
• prepared ingredients from Step 1
• 1 1/2 teaspoons honey or agave nectar
• 1/4 teaspoon sea salt

In a medium bowl, combine the blueberries and all the prepped ingredients from Step 1.

Drizzle in the lime juice first, then add the honey, 1/4 teaspoon of sea salt, and the lime zest.

Gently fold everything together with a rubber spatula or spoon, being careful not to crush the delicate berries.

I like to taste the salsa at this point and add a pinch more salt if needed—the lime juice and salt will become more pronounced as the salsa rests.

Step 3: Rest and Serve

Let the salsa rest at room temperature for 20 minutes, which allows the flavors to meld and the berries to release some of their juices into the dressing, creating a beautiful, flavorful base.

This resting time also softens the raw onion slightly and allows the jalapeño heat to distribute evenly.

Serve immediately or store in the refrigerator for up to 4 hours.

Juicy Blueberry Strawberry Jicama Salsa

Delicious Juicy Blueberry Strawberry Jicama Salsa recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 12 minutes mins

Servings 3.5 cups of salsa

Calories 140 kcal

Ingredients

  

• 1 cup strawberries (hulled and diced into 1/2-inch pieces)
• 1 cup blueberries
• 1 cup jicama (peeled and cut into small 1/4-inch cubes)
• 1/3 cup red onion (finely minced)
• 1/4 cup fresh cilantro (chopped)
• 1 1/2 limes (zested and juiced for extra brightness)
• 1/2 jalapeño (seeded and finely minced for subtle heat)
• 1 teaspoon honey or agave nectar
• 1/4 teaspoon sea salt (plus more to taste)

Instructions

 

• Hull and dice the strawberries into uniform 1/2-inch pieces, then peel the jicama and cut it into small 1/4-inch cubes—this uniform sizing ensures even flavor distribution throughout the salsa. Finely mince the red onion and jalapeño (removing the seeds first for a more subtle heat), then chop the cilantro. Zest the limes directly into a small bowl, then juice them for a total of about 3 tablespoons of fresh lime juice. Having all your ingredients prepped and ready makes the assembly quick and prevents the delicate berries from being handled too much.
• In a medium bowl, combine the blueberries and all the prepped ingredients from Step 1. Drizzle in the lime juice first, then add the honey, 1/4 teaspoon of sea salt, and the lime zest. Gently fold everything together with a rubber spatula or spoon, being careful not to crush the delicate berries. I like to taste the salsa at this point and add a pinch more salt if needed—the lime juice and salt will become more pronounced as the salsa rests.
• Let the salsa rest at room temperature for 20 minutes, which allows the flavors to meld and the berries to release some of their juices into the dressing, creating a beautiful, flavorful base. This resting time also softens the raw onion slightly and allows the jalapeño heat to distribute evenly. Serve immediately or store in the refrigerator for up to 4 hours.