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.