Jicama is a root that is also known as Mexican yam or Mexican turnip. The white inside of a jicama has a texture similar to a raw potato. It tastes sweet and starchy—some people describe it as a savory apple. It is usually eaten raw, with some salt, lemon or lime juice, and chili powder sprinkled on top.

To prepare, use a knife to peel the skin (which is usually too tough for a vegetable peeler) and then cut into whatever shape is needed for your recipe.

Photo attribution: VintageZest.com

• Choose jicama that is heavy for its size and firm.
• The skin should be unmarked with no wrinkles.

• Store unpeeled jicama in a plastic bag in the refridgerator for up to 2 weeks.

• Serve it with a dip as an appetizer, or add it to a salad for a crunchy, juicy texture.
• Serve raw slices with chili powder, lime juice, and salt.
• Add matchsticks of jicama to fresh spring rolls or a stir-fry.
• Make chips! Slice jicama and place on a single layer in a baking sheet. Brush both sides of each slice with olive oil, then add salt and pepper to taste. Bake at 200°F for 1-2 hours, turning every 20-30 minutes, until crisp.

• Vitamin C keeps our immune system strong and helps our bodies heal quickly.
• Fiber helps with healthy digestion and keeps us feeling full.  Eating enough fiber has been shown to keep our hearts healthy too.