This is a Fourth of July fruit salad where the white comes from jicama cut into stars with a cookie cutter — crisp, barely sweet, and it holds a shape far better than anything else white you could use. Strawberries, watermelon, blueberries and raspberries fill in the red and blue. The dressing is lime juice, torn mint and a spoonful of honey, and it goes on right before serving so the fruit does not weep.
Recipe inspired by @eatingbyelaine
Fruit Salad
Strawberries, chopped
Watermelon, chopped (or cut out with star shaped moldings)
Blueberries
Raspberries
Jicama, cut out with star shaped moldings (can also use pears or apples)
Dressing
Juice of 1 lime
Handful of fresh mint leaves, torn into little pieces
1 tbsp honey/maple syrup
1
Toss all the fruit together in a bowl, and place the jicama stars on top.
2
In a separate bowl, whisk the dressing ingredients together. Taste and adjust the sweetness if desired.
3
Right before serving, pour the dressing on top of the fruit and mix together.
CategoryBreakfast, Child-Friendly, Dairy-free/Soy-free, Desserts, Holidays, Memorial Day/Fourth of July, Salads, Snacks, Vegan, VegetarianCuisineAmerican
Ingredients
Fruit Salad
Strawberries, chopped
Watermelon, chopped (or cut out with star shaped moldings)
Blueberries
Raspberries
Jicama, cut out with star shaped moldings (can also use pears or apples)
Dressing
Juice of 1 lime
Handful of fresh mint leaves, torn into little pieces
1 tbsp honey/maple syrup