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–+ servings

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
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Servings

6 servings

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!