Jicama, native to Mexico and Central America, is a vine that is well-known for its edible root. Jicama belongs to the bean, or legume, family of flowering plants. Unlike its root, the plant itself is highly toxic and is used to produce pesticides. Jicama is a popular stable in Latin American cuisine. It is now also commonly used in Asia, and is available in many places all over the globe.
The appearance of jicama is similar to that of a turnip, and it can be used as an alternative to a water chestnut. Jicama has an off-white, yellow, brown, or tan skin that covers a moist, white inner flesh that resembles that of a potato or apple. It has a short, stubby root on the bottom. When selecting jicama, choose firm jicamas with dry roots and unblemished skin. Jicama can be stored in a plastic bag in the refrigerator for up to two to three weeks.
Raw jicama has a sweet, crunchy taste, similar to that of an apple or pear. When cooked, it absorbs the flavors of the other ingredients and easily combines with both sweet and savory foods. Before eating, the skin is usually peeled off like that of a potato. The white inner flesh is usually eaten raw with lime, chili, and salt, or as an ingredient in both fruit and vegetable salads. It can also be boiled, roasted, or fried, and used as an ingredient in soups or sautéed vegetables. Jicama juice is also popular in Mexico.
Jicama has a very high water content and is rich in dietary fiber. It contains very little protein and calories, and no fat. It is also low in sodium. Jicama is rich in vitamin C and a good source of potassium, calcium, phosphorous and iron. The sweet taste comes from the presence of oligofructose inulin, a form of fructose that is not absorbed by the human body, making jicama an ideal choice for diabetics. Jicama Sticks (see below) are an excellent snack, as they are low in calories, nutritious, filling, and delicious. JICAMA STICKS Sour, Spicy & Crunchy!
1 large jicama, peeled and sliced into 3-4 inch long sticks
3 tbsp fresh-squeezed lime juice
Salt to taste
Chili powder to taste (optional)
Place jicama sticks in a cup so that they are standing up. Squeeze lime juice over top and sprinkle with salt and chili powder. Enjoy!
JICALETA: A Jicama Popsicle?
1 large jicama, chilled, peeled and sliced into 1 inch thick popsicle-size circles
Fresh squeezed lime juice
Salsa Chamoy (Spicy Apricot Sauce made by La Costeña)
Dipping powders of choice: chili powder, or sweetened
Popsicle sticks
Insert sticks into jicama pieces. Bathe in lime juice, cover with chamoy, and sprinkle with powder of choice. FRESH JICAMA SALAD: An excellent BBQ side dish!
¾ cup corn kernels
¾ cup jicama, peeled and cut into thin 2 inch long strips
½ red bell pepper, sliced into thin strips
½ red onion, sliced
1 tbsp minced scallions
1 tbsp fresh cilantro leaves, washed and minced
1 clove garlic, pressed
2-4 tbsp fresh squeezed lime juice
Salt and pepper to taste
In a salad bowl, combine the corn, jicama, red pepper, onion, scallions, and cilantro, and mix well. Mix the lime juice, garlic, salt, and pepper in a cup. Pour over salad, mix well, and refrigerate for up to an hour before serving.
Erica
Posted By : Admin 4 Comments
Tom Edwards | Mar 26, 2010
I have seen these in the store and always thought they were some kind of potato-guess I was wrong. I am having some friends over this weekend and I will make the jicama sticks as one of my snacks. The salad sounds great for a summer bbq.
carol ann | Mar 28, 2010
Am truly excited to finally have a complete description of this wonderful root. The jicama stick recipe is so elegant I can serve it as an appetizer for guests,and they will never know how easy it is to prepare. cp
adan rocka | Apr 03, 2010
hi fantastico my favorite fruit, delicious with chile in powder,
Administrator | Jun 27, 2010
I was introduced to the Jicama while in my dorm room, but I never really knew how to cook with it. Thanks. This is a good recipe.
