Blueberry Jicama Fruit Salad
Servings: 6
Ingredients
6 oz. blueberries
1 cup jicama cubes (peel jicama first)
1 cup seedless watermelon, cubed
½ cup peaches, cubed
3 Tbsp mint, chopped
Grated zest and juice of 1 lime
¼ tsp salt
Directions:
1. Combine all in a large bowl.
2. Stir gently to combine.
3. Let stand 15 minutes for flavors to blend or refrigerate until ready to serve.
Funded by the Pennsylvania (PA) Department of Public Welfare (DPW) through PA Nutrition Education Tracks, a part of USDA’s Supplemental Nutrition Assistance Program (SNAP). To
find out how SNAP can help you buy healthy foods, contact the DPW’s toll-free Helpline at 800-692-7462. This institution is an equal opportunity provider and employer.
Source: www.driscolls.com
Watermelon is a great source of the antioxidant lycopene which is a
proven disease fighter, as are blueberries in addition to all the vitamin C,
iron, calcium, potassium and magnesium they contain. Jicama, a root
vegetable, is rich in Vitamin C and keeps skin healthy by promoting the
production of collagen, can be cooked, mashed or baked or served raw
in salads once the peel has been removed. It’s also a source of inulin—a
prebiotic, that can promote the growth of beneficial bacteria in the gut.