Strawberry Jícama Snack Cups

Why This Recipe Works

• Jícama is a prebiotic powerhouse. Its primary fiber type — inulin — feeds beneficial gut bacteria, which plays a direct role in immune function. This isn't decoration; gut health and immune response are tightly linked.
• Strawberries and lime deliver a one-two vitamin C punch. A single cup of strawberries provides over 100% of the daily recommended vitamin C intake. Lime adds more and keeps the fruit bright without any preservatives.
• No added sugar, no cooking, no equipment required. This snack is genuinely accessible — it can be prepped in under 10 minutes with a knife and a cutting board, making it a realistic option for members with limited kitchen time or mobility.

Ingredients:

• 1 cup jícama, peeled and cut into matchsticks or cubes
• 1 cup fresh strawberries, hulled and sliced
• Juice of 1 lime
• ¼ tsp chili powder or Tajín (optional)
• Fresh mint leaves for garnish (optional)

Instructions:

1. Peel the jícama and cut into thin matchsticks or small cubes.
2. Hull and slice the strawberries.
3. Combine jícama and strawberries in a bowl or divide into individual cups.
4. Squeeze lime juice over the top and toss gently to coat.
5. Sprinkle with chili powder or Tajín if using. Garnish with mint if desired. Serve immediately or chill for up to 2 hours.

Notes & Substitutions:

• No jícama available? Water chestnuts or sliced cucumber offer similar crunch with mild flavor.
• Strawberry swap: Mango, pineapple, or watermelon all work well with this combination — adjust for seasonal availability.
• Tajín note: Tajín adds sodium — for members on low-sodium or renal diets, skip the seasoning or use plain chili powder in a very small amount.
• Storage: Best served fresh. If prepping ahead, keep jícama and strawberries separate and combine just before serving.