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Blueberry, Mango, and Jicama Salsa
1 pint blueberries, cleaned
1 mango, peeled and diced into 1/2-inch pieces
1 jicama (8 ounces), peeled and diced into 1/2-inch pieces
2 tablespoons sugar
1 jalapeņo chili (red or green), seeded and minced
2 tablespoons fresh mint, finely chopped
1 tablespoon balsamic vinegar |
| Combine all ingredients in a stainless steel or glass bowl. Let stand for 30 minutes. Serve over grilled or poached chicken or fish.
Serves 4.
Courtesy of Carefree Resrt & Villas (www.carefreegolf.com) |
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