BLUEBERRY, MANGO AND JICAMA SALSA

My Cellar

Serves 3 cups (750 ml)

1 tbsp (15 ml) Ponzu sauce

1 tbsp (15 ml) light brown sugar

1 tbsp (15 ml) lime juice

1 cup (250 ml) chopped mango

1 cup (250 ml) blueberries, cut in half if large

½ cup (125 ml) diced jicama

1 green onion, white and light green parts sliced into thin rounds

1 serrano or jalapeño pepper, seeded and finely chopped

2 tbsp (30 ml) mint leaves

salt, to taste

In a large bowl, whisk together Ponzu sauce, brown sugar and lime juice, until sugar has dissolved. Add remaining ingredients and toss to combine. Refrigerate for at least 1 hour before serving. Best enjoyed the same day it is made.
Try this salsa over grilled chicken, pork, steak or fish.