Recipe of the Month - August 2009
Blueberries provide flavor and acidity, while jicama (pronounced "HEE cahmah,") adds rich, crunchy texture and a sweet, nutty flavor to this refreshing summer salad.
Blueberry Jicama Fruit Salad
If yellow watermelon isn’t available, use mango, peach or nectarine for contrasting flavor and color with the blueberries. Allow the mint to infuse flavor for about 15 minutes before serving.
Prep Time: 10 minutes | Cook Time: 0 minutes | Makes: 6 servings
Ingredients
- 1 1 1pkg. Volume(6 oz) Driscoll’s Blueberries
- 1 1 1 cup CUP_USVolumejicama cubes (1/4-inch)
- 1 1 1 cup CUP_USVolumeseedless red watermelon cubes (1/4-inch)
- 1 1 1 cup CUP_USVolumeseedless yellow watermelon cubes (1/4-inch)
- 3 3 3 Tbsp. TABLESPOON_USVolumechopped fresh mint
- Zest and juice of 1 lime
- Fleur de Sel or coarse salt
Instructions
- Combine blueberries, jicama, melon, mint lime zest and juice in a medium bowl.
- Stir gently to combine.
- Let stand 15 minutes for flavors to blend, or refrigerate until serving.
- Serve in martini or margarita glasses, and sprinkle lightly with salt if desired.
- Variation: Replace watermelon with red and green grapes cut in halves.
Nutrition Facts
Serving Size: 6|
Amount Per Serving Calories 43 Total Fat 22g Saturated Fat .01g Cholesterol 0.00mg Sodium 21mg Total Carbohydrates 10.98g Dietary Fiber 2.05g Protein 77g |