Wash and hull strawberries, place on a paper towel and pat dry. Slice strawberries into a large bowl.

Wash and pat dry blueberries and add to the strawberries.

Peel and slice a large jicama in half. Place jicama flat side down and slice 4 to 5 ¼ to ½ inch slices and set aside. Continue to slice and dice the remaining jicama until you have 2 cups.

Place jicama in the bowl with the berries, add the lemon or lime juice and mint.

If you want to add an extra bit of sweetness, drizzle with a small amount of agave nectar, I added 3 teaspoons.

Toss gently with a spoon or use your hand to mix. Transfer to serving dish.

For an extra patriotic feel cut stars out of the sliced jicama that was set aside earlier and place on salad.