Watermelon Jicama Strawberry Fruit Salad

Watermelon jicama fruit salad in black bowl.

5 from 1 vote

Watermelon Jicama Strawberry Fruit Salad

The fresh watermelon and strawberries have enough natural sweetness that added sugar is not needed. Add some jicama for a fresh crunch and lime juice and jalapenos for a Mexican flair and you have an awesome fruit salad for summer!

Prep Time20

Cook Time0

Refrigeration time30

Course: Dessert, Side Dish

Cuisine: American

Servings:

Calories: 100kcal

Author: Dorothy Stainbrook

Equipment

large bowl
sharp knife
sharp vegetable peeler
Slotted spoon

Ingredients

2 Pounds Cut-up watermelon cut into bite-size pieces
6 Ounces strawberries Quartered
1 Jicama small to medium
1-2 Jalapenos chopped
1 Scallion Cut on the diagonal
3 Tablespoons fresh herbs I used mint and cilantro
3 Tablespoons lime juice
1 Teaspoon kosher salt

Instructions

Cut watermelon into bite-size pieces. Peel jicama and cut into bit-size pieces. Destem strawberries and quarter them. Add watermelon, jicama, and strawberries to a large bowl and gently toss with hands.
2 Pounds Cut-up watermelon, 6 Ounces strawberries, 1 Jicama
Cut jalapenos and scallions into small pieces. Mince herbs. Add to the bowl.
Cut lime(s) into wedges and squeeze lime juice over the contents in the bowl. Sprinkle with salt and gently toss everything together with your hands.
1-2 Jalapenos, 1 Scallion, 3 Tablespoons fresh herbs, 3 Tablespoons lime juice, 1 Teaspoon kosher salt
Let the ingredients meld together for a while, refrigerated and covered (for 1/2 hour to overnight.
When ready to serve, gently stir the fruit salad, garnish with a mint sprig and enjoy.

Nutrition