Photo credits (left to right): Photo credits (top to bottom): Flickr: Gary Soup;
Jicama (aka yam bean, Mexican potato)
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.
Why It's Great
- 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.
Carrot, Jicama, and Orange Salad Romaine, Mango, and Jicama Salad