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Watermelon Jicama Salsa Recipe: Sweet, Crisp, and Fresh

Watermelon Jicama Salsa

A sweet, crisp, and refreshing no-cook salsa made with juicy watermelon, crunchy jicama, lime, cilantro, red onion, and jalapeno. It makes about 4 cups, or 6 to 8 appetizer servings.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups Seedless watermelon, cut into 1/4-inch dice
  • 2 cups Jicama, peeled and cut into 1/4-inch dice
  • 1/2 cup Red onion, finely diced
  • 1 small Small jalapeno, seeded and finely minced
  • 1/4 cup Fresh cilantro, chopped
  • 2 tablespoons Fresh lime juice, approximately 1 large lime
  • 1/2 teaspoon Kosher salt, plus more to taste
Optional Additions
  • 1/2 cup Cucumber, finely diced
  • 1 tablespoon Fresh mint, finely diced

Method
 

Step-by-Step
  1. Cut the watermelon and jicama into uniform 1/4-inch cubes. If the watermelon is especially juicy, place it in a strainer for a few minutes to drain excess liquid.
  2. Combine the watermelon, jicama, red onion, jalapeno, and cilantro in a nonreactive bowl.
  3. Add the lime juice and kosher salt, then fold gently so the watermelon keeps its shape.
  4. Taste and adjust the salt, lime juice, or jalapeno to suit your preference.
  5. Serve immediately, or chill for 20 to 30 minutes. Drain away any liquid that collects before serving.

Notes

For the best texture, use freshly cut watermelon and firm jicama. Add the salt and lime shortly before serving because they draw moisture from the watermelon. Keep the jicama thoroughly peeled because its tough brown skin is not edible.