Red, White, & Blue Jicama Fruit Salad

Bring a burst of patriotic color and crisp, refreshing flavor to your July 4th celebration with this Red, White, and Blue Jicama Fruit Salad. While many holiday side dishes can feel heavy in the summer heat, this recipe is a breath of fresh air. It brilliantly swaps out heavy dairy for the satisfying crunch of jicama, creating a crowd-pleasing dish that effortlessly balances sweet and savory.

Whether you’re hosting a backyard barbecue or bringing a dish to a neighborhood potluck, here are a few fun ways to serve and customize it:

• Make it a Showstopper: Arrange the fruit in rows on a large rectangular platter to look like an American flag—use the blueberries for the star quadrant, and alternate rows of watermelon/strawberries with the bright white jicama.
• Add a Southwestern Flare: If your guests love a bit of zest, sprinkle a light dusting of Tajín or chili powder over the top just before serving. The heat beautifully complements the sweetness of the watermelon and the lime juice.
• Keep it Crisp: Serve the salad out of a hollowed-out watermelon half! It makes for a gorgeous, eco-friendly centerpiece that keeps the fruit naturally chilled.

Red, White, & Blue Jicama Fruit Salad

To make this look like the photo, you won’t mix everything in a bowl together. Instead, arrange the fruit in rows on a large rectangular platter to look like an American flag—use the blueberries for the star quadrant, and alternate rows of watermelon/strawberries with the bright white jicama.

Drizzle the sauce over top as evenly as possible.

Prep Time 15 minutes mins

Print Recipe Pin Recipe

Servings

6 servings

1x2x3x

Ingredients

The Base:

• 3 cups fresh watermelon cubed (The Red)
• 1 cup fresh strawberries hulled and quartered (More Red!)
• 1 ½ cups fresh blueberries The Blue
• 1 ½ cups jicama peeled and diced into small cubes (The White)

The Dressing & Garnish:

• Juice of 1 large lime about 2 tablespoons
• 1 tablespoon agave nectar or maple syrup
• ¼ cup fresh mint leaves finely chopped
• Optional: A tiny pinch of chili powder or Tajín for a subtle kick that makes the watermelon pop
• Optional: ½ cup crumbled dairy-free feta served on the side for guests to add if they like

Instructions

• Prep the Jicama: If you haven’t worked with jicama before, peel off the papery brown skin with a vegetable peeler. Slice it into thick rounds, then dice those rounds into bite-sized cubes roughly the same size as your watermelon pieces.
• Combine or arrange: In a large, beautiful serving bowl, gently toss together the watermelon, strawberries, blueberries, and jicama. Or simply arrange in the pattern of your choosing on a large platter.
• Dress It: In a small glass or bowl, whisk together the lime juice and agave nectar. Drizzle it evenly over the fruit salad in a bowl or on platter.
• Finish: Toss in the chopped fresh mint and give everything one final, gentle stir to combine. Or simply sprinkle some fresh leaves over top.
• Serve: If you are using the optional dairy-free feta, place it in a small ramekin next to the salad bowl with a spoon so guests can sprinkle it on top of their individual portions.

Notes

Pro-Tip for Prep: You can chop the jicama and berries a few hours ahead of time, but hold off on cutting the watermelon and mixing everything together until about 30 minutes before serving. Watermelon releases a lot of juice once salted or dressed, and you want that maximum crunch!