Total Time
Prep 40 mins
Cook 0 mins

Jicama, originally from Mexico, can now be found in the US. It is a root vegetable that tastes like a cross between a water chestnut and an apple and a turnip. This recipe is courtesy of Texas Home Cooking by Cheryl and Bill Jameson.


  1. Peel the jícama, and slice it into fat matchsticks.
  2. Transfer to a bowl, and cover with water and refrigerate for 30 minutes.
  3. Drain.
  4. Arrange the jícama on a platter, and sprinkle with lime juice and zest, the chili powder, and if you wish some salt.
  5. If you like, serve additional chili powder on the side.
Most Helpful

This is a very easy, very nice snack. I made this and served it with fat free sour cream for dipping as a TV snack. Hubby and I both enjoyed the taste and thought it was a welcome change from chips and other high fat things we are trying to stay away from. Thanks for a great idea Miss Annie!

MizzNezz February 18, 2003

I really liked this! I wanted to do something with my jicama other than just slicing and snarfing, and this was a great idea. I like the touch of salt in this that made it different than another recipe I looked at. I just threw all this into a lidded bowl and shook it. I wanted more a dessert snack, so I sprinkled with a bit of Splenda and shook it again, and it was wonderful. Thanks for sharing something I would have never thought of on my own.

Queen Roachie August 28, 2013

Wonderful addition to an appetizer table! I quartered some oranges and added those to the plate as well. Using about a tablespoon of kosher salt and 1 teaspoon of chili powder, I generously sprinkled the whole shebang after hitting it all with fresh lime juice. Everyone loved it especially those who had never eaten jicama before. I'm thinking that next time I will add a pinch or 2 of cayenne pepper with the chili salt. Thanks for the idea! Can't wait to make it again!

SusieQusie April 28, 2008