A large tuberous root from Mexico and South America with a white crunchy flesh, covered with an inedible light-brown or gray skin. Jicama is relative of the potato family and looks similar to a turnip or a large radish. The taste is best described as a cross between a water chestnut and an apple. Jicama can be eated raw or cooked and has a sweet, nutty flavor with a crisp texture that is retained if cooked only briefly. Raw jicama is an excellent addition to salads because it does not discolor when peeled/sliced and exposed to air. When cooked, jicama will take on the flavor of the ingredients in a dish, blending nicely with many vegetables and seasonings. Jicama ranges in size from 4 ounces to 6 pounds and is a good alternative to water chestnuts.
Mexico, South America
Look for well formed tubers that appear fresh and are free of cracks and bruises; and a thin skin--thick skin means it is old.
Refrigerate up to 2 weeks uncut and unwrapped; once cut, cover and it will keep up to a week in the refrigerator. Conversion of starch to sugar will result if stored for excessive periods and should be avoided.
Steamed, baked, boiled, microwave, fried, raw. Remove the outer skin and cut into cubes or strips.
cayenne, chiles, cilantro, citrus, cucumbers, lime, mangoes, oranges, salt, vinaigrette