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Kitchen Dictionary: jicama

Pronounced: HEE-kah-mah


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.

Ethnicity: Mexico, South America Ingredient

Season: available year-round

How to select: 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.

How to store: 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.

How to prepare: Steamed, baked, boiled, microwave, fried, raw. Remove the outer skin and cut into cubes or strips.

Matches well with: cayenne, chiles, cilantro, citrus, cucumbers, lime, mangoes, oranges, salt, vinaigrette

More Jicama Recipes
Popular Jicama Recipes
Apple Jicama Slaw
Roasted Jicama
Sunny Day Jicama-Orange Salad

Nutrition Facts

Calculated for 1 medium
Amount Per Serving %DV
Calories 250
Calories from Fat 5 (2%)
Total Fat 0.6g 0%
Saturated Fat 0.1g 0%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 26mg 1%
Potassium 988mg 28%
Total Carbohydrate 58.1g 19%
Dietary Fiber 32.3g 129%
Sugars 32.3g
Protein 4.7g 9%

How is this calculated?