A sweet and refreshing snack or condiment, this Jicama Cherry Salsa has a variety of textures and flavors, but only six ingredients!
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Mixing fruit and veggies together is one of my favorite summertime activities ;-)!! All of the refreshing, crisp vegetables that are available in the summer months are the perfect complements to sweet fruits.
I’ll typically make a fruit and veggie salad with fresh herbs and citrus, but lately I’ve been really into making salsas. See the Strawberry Rhubarb Salsa or Jalapeno, Bell Pepper, and Mango Salsa, for example.
So when I was thinking about how to pair fresh cherries (which are coming into season right now!) with a vegetable, my mind wandered to a salsa!
I also thought of jicama, the Mexican vegetable with brown skin and white flesh. Jicama looks like a potato but has a slightly sweet taste and juicy flesh that sort of compares to an apple.
Its crunchy texture and subtle flavor would be the perfect addition to cherries, I thought. And boy was that a good instinct.
I like this Jicama Cherry Salsa so much that I actually ate an entire bowl of it in one sitting. There I was, enjoying my lunch, and when I looked down, there was only one spoonful left ;-)!
So if that’s not a reason to try it, I don’t know what is. I’ll give you a few more reasons though! It’s refreshing, sweet, nutritious, simple, and filled with nutrition.
How to Eat Jicama
Because jicama resembles a potato, your first instinct might be to cook it, but jicama tastes great raw.
To eat jicama, peel off the skin with swivel peeler or sharp paring knife, and then slice the jicama flesh into thin matchsticks or dice it into smaller pieces. You can eat it with guacamole or hummus, or add to a recipe!
Jicama contains mostly carbohydrates and is high in water. It’s very filling and has a variety of vitamins and minerals.
One cup of jicama has (1):
- Calories: 50
- Fat: <1 gram
- Protein: ~1 gram
- Carbs: 12 grams
- Fiber: 6 grams
Jicama is loaded with vitamin C, an antioxidant vitamin that has several important functions like promoting healthy skin and wound healing.
How to Make Jicama Cherry Salsa
To make this recipe, peel and dice the jicama (see How to Cut Jicama for more tips). Dice some red onion and chop some fresh mint. Lastly, prepare the cherries by using removing their pits and slicing them in half. Add everything to a mixing bowl with fresh lime and see salt.
If you have a difficult time removing the cherry pits, try using a stainless steel straw and poke it through the center of each cherry. Makes the process so much easier!
You can eat the salsa immediately after you make it with tortilla chips. But it tastes even better if you let it sit and marinate in the fridge for a few hours.
You can also add Jicama Cherry Salsa to grilled chicken, fish (like my Lemony Cod en Papillote with Vegetables), or even tacos! For another jicama salsa recipe, see my Pineapple Jicama Salsa.
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Jicama Cherry Salsa
- 2 cups jicama - peeled and diced, ~1 small jicama
- 2 cups cherries - pitted and sliced in half
- ½ cup red onion - diced
- ¼ cup fresh mint - chopped
- 2 limes - juiced
- ½ teaspoon sea salt
- Combine the diced jicama, sliced cherries, diced red onion, and chopped mint in a large mixing bowl. If you have a hard time removing the pit of the cherries, try poking the center of each one with a stainless steel straw to easily remove the pit.
- Squeeze the two fresh limes over the salsa ingredients and sprinkle on the sea salt. Stir until well combined. You can enjoy immediately with fresh tortilla chips as a snack, but it tastes even better if you let it marinate in the fridge for a few hours. It should keep in an airtight container for a few days. Enjoy!
- You can also use this salsa as a condiment to grilled chicken or fish.
Happy summer! – Lizzie
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