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    Kitchen Dictionary: jicama

    Pronounced: HEE-kah-mah

    jicama

    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
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    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?

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