Sure, this post would have made more sense a few weeks ago for the 4th of July, but I like to be fashionably late. I did make this dish for the 4th, but hadn’t gotten around to posting. Great news though…. this recipe is perfect all summer long!
2 cups blueberries, rinsed
2 cups raspberries, rinsed
1 small jicama, peeled & diced
2 Tbsp fresh mint leaves, minced
Juice of 1 lime
Mix your berries & jicama gently, careful not to smash the raspberries. Sprinkle with fresh mint & drizzle with lime juice, tossing gently one last time. If you have leftovers, store in the fridge for a few days but it’s best fresh for the great crunch of the jicama.