Red, white, and… blueberries?! Patriotic colors, plenty of crunch, a pop of sweet, and a subtle heat pack this Blueberry Salsa full of star-spangled flavor!
This Independence Day isn’t like years past. I can’t say I feel the same swell of pride waving an American flag or hearing the national anthem as I used to. I debated even mentioning it publicly because I don’t want this blog to be political or polarizing. But it’s important to acknowledge what is going on in our country that used to welcome those seeking refuge and prosperity with open arms. It’s important to give voice to those who have had theirs taken away.
We used to boast the words “melting pot” when talking about our country’s ability to mix and mingle so many distant cultures. When we think of the Statue of Liberty, we think of our great-great grandparents coming from across oceans to build a better future for their family. But now families are being ripped apart or turned away simply because of where they come from. If you’re as disturbed by the news as I am, I encourage you to get involved with local activist groups, call your representatives, or make a donation- I chose the ACLU for their history and reputation.
I won’t dive any deeper into this tragic and sensitive subject but I hope you’ll keep fellow human citizens of this Earth in your hearts as you celebrate the freedom not everyone will have the chance to experience.
On the topic of embracing foreign concepts in a place we already know and love, let me slowly ease you into the idea of a fruity salsa…. (Ok, that segue felt gross and distasteful please forgive me.) You’ve probably heard of mango salsa. Maybe even pineapple salsa. Why not Blueberry Salsa? Hopefully, you can hang in to hear me out. I mean, what’s not to love…
Truly, this Blueberry Salsa hits all of the taste spots:
To go for the full red, white, and blue effect, I chopped up a jicama and added it to the bowl. Honestly, I just added it for the color but WOW. It added so much crunch and lightness; I honestly don’t think chips would love this dip nearly as much without it. But If jicama is intimidating (read this article to learn just how easy it is!) or if you can’t find it at your local store, I suspect some radishes would make a great peppery stand-in.
Try something new this year for America’s Independence Day! Buy and peel a massive jicama. Add some blueberries to your salsa. Say hello to your new neighbors from another country. Whatever you do, do it with love. Happy Fourth, friends!
Red, white, blue, and delicious! Patriotic colors, plenty of crunch, a pop of sweet, and a subtle heat pack this Blueberry Salsa full of star-spangled flavor!
- 1 pint blueberries
- 4 large tomatoes, seeded and diced
- ½ large jicama, peeled and diced into cubes (or sub radishes)
- 1 bunch cilantro, finely chopped
- ½ red onion, finely chopped
- 1 jalepeño, minced
- 1 lime, zest and juice
- 1 tsp. salt
- Add all of the ingredients to a large bowl and mix. For best flavor, let sit for a few hours in the fridge before serving.