A variety of colors and textures make this simple blueberry fruit salad perfect for summer picnics. If yellow watermelon isn’t available, use mango, peach or nectarine for contrasting flavor and color with the blueberries. Allow the mint to infuse flavor for about 15 minutes before serving.
1 package (6 ounces) Driscoll’s Blueberries
1 cup jicama cubes (1/4-inch)
1 cups seedless red watermelon cubes (1/4-inch)
1 cups seedless yellow watermelon cubes (1/4-inch)
3 tablespoons chopped fresh mint
Grated zest and juice of 1 lime
Fleur de Sel or coarse salt, if desired
Combine blueberries, jicama, melons, mint, lime zest and juice in a medium bowl.
Stir gently to combine.
Let stand 15 minutes for flavors to blend, or refrigerate until ready to serve.
Serve salad in martini or margarita glasses, and sprinkle lightly with salt if desired.
Variation: Replace watermelon with red and green grapes cut in halves.
1/2 cup = 43 calories, .5 gm total fat, 0 gm saturated fat, 21 gm sodium, 11 gm carbohydrates, 2 gm fiber, 1 gm protein
Reproduced with permission of Driscolls
Adrien Paczosa is a Registered and Licensed Dietitian practicing in Austin, Texas and the surrounding counties.
She is the owner and founder of I Live Well Nutrition her Dietitian practice which started in 2007 and serves clients in the Austin, Texas area in two locations. Fearless Practitioners, the division of her business that offers training to dietitians and wellness professionals.