Jicama

Jicama (pronounced HEE-ka-mah), sometimes called a “Mexican potato” or “Chinese potato,” is a crispy, edible root popular in Mexican and Latin American cuisine. Although they resemble a turnip in appearance, they actually belong to the legume family. The white juicy flesh has a very mild slightly sweet flavor, reminiscent of sugar snap peas or a cross between an apple and water chestnuts. Because it is almost 90% water, it has a delightful crunchy texture similar to a crisp watermelon or water chestnut.

Selection and Storage

When buying jicama, look for medium-sized tubers that are firm, dry and well-formed. Smaller jicama may be more flavorful than overlarge tubers. Do not purchase jicama that has wet soft spots or has a wrinkled skin. This may indicate rot.

Whole jicama can be stored in a cool, dark, dry place for up to 3 weeks or wrapped in plastic in your refrigerator for up to 2 weeks. Cut and peeled jicama should be stored in the refrigerator wrapped up to one week.

Cooking

Since it absorbs the vibrant flavors of Asian and Latin cuisine, adding jicama to recipes will provide a crunchy addition with textural fun to simple meals. It can be eaten raw or grilled, baked, boiled, or even fried like potatoes. Regardless of the cooking technique, jicama’s the coarse brown outer layer must be removed before eating using a knife or peeler.

Jicama is excellent raw, making it a great addition to a crudité platter, cut into wide french fry sized strips. It’s mild flavor lends it self well to many dips including guacamole, salsa, and cheeses. This can make it a fun tasting device for kids. Or make baked jicama chips to serve with salsa or cheddar cheese.

In Mexico, jicama is a popular street food served raw simply with a squeeze of lime and a dash of spicy chili powder. Because it’s naturally fat free and a great source of vitamin C, this type of preparation is great for dieters.

Jicama will stay crunchy when cooked, so try experimenting with jicama in your favorite recipes to add a new twist to your tride and true staples. It’s unique flavor is delicious in cooked recipes such as stir-fry, casseroles, soups or stews.

Tips

  • Add cubed jicama to fresh salsa
  • Add sliced or cubed raw jicama to salads, such as Waldorf Salad or fruit salads
  • Grated jicama is great for coleslaws
  • When preparing it in advance, soak jicama in pineapple juice to keep it from turning brown
  • Jicama can be used as a substitute for Jerusalem artichoke, water chestnuts, or daikon radishes in many recipes
  • One medium jicama, cubed = aproximately 2 cups

Recipes:

Sources:

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Category: Featured Item
Posted: April 4, 2010 | Permalink