Vegetables 101: What Is Jicama?

Jicama Bulb
So many vegetables, so many that are unfamiliar! This is the first of an occasional series of posts, quick, easy and practical information about out-of-the-ordinary vegetables. Recipe suggestions included!

WHAT IS JICAMA? Jicama is a large, bulbous root vegetable. A bulb may weigh one or two pounds and has a rough 'n' tough brown skin which should be peeled before eating or cooking. Inside, the flesh is white, wet and crunchy, similar to a raw potato but wetter and crunchier. The flavor is slightly sweet, a little nutty. It's good both raw and cooked, although my own favorite is raw, since it keeps both its crispness and its color over time. Look for it in the produce section.

HOW TO PRONOUNCE JICAMA? The word is pronounced [HEE-ka-ma] or [HIK-ka-ma].

OTHER NAMES FOR JICAMA Jicama is also called yambean, Mexican potato and Mexican turnip.

JICAMA & YOU I've listed some good recipes for jicama below but am curious, what do you most like to do with jicama? What do you think about it? Is it easy to find? Do you grow it? Share your story! Bloggers, feel free to share links to your own jicama recipes.



Cut Jicama
HOW TO CUT a JICAMA You don't really "peel" a jicama, the outer skin is just too tough. First, as always, wash the jicama under running water, rubbing the skin over as you do so. (Why? Always Wash Fruits & Vegetables!)

With a sharp knife, trim a slice off the top and another off the bottom. These create a flat surface, making it a safe and sturdy vegetable to continue cutting. Work the knife around the jicama, cutting off wide swaths, first working from the top, then turning over and doing the other side.

Now, the choice is yours. Dice the jicama, cut it into batons for a vegetable tray -- or grate it for coleslaw, say. It grates easily with a box grater, no need for a food processor except maybe for big batches.


DELICIOUS JICAMA RECIPES
~ Jicama Slaw ~
~ more jicama recipes ~
from A Veggie Venture

~ Strawberry Mango Jicama Salad ~
from Two Peas and Their Pod
~ Spicy Broccoli-Jicama Salad ~
from Kalyn's Kitchen
~ Shrimp, Jicama & Black Bean Salad with Lime Serrano Pepper Dressing ~
from Bitchin' in Camero
~ more jicama recipes ~
via Food Blog Search, a hand-selected list of the best food blogs
from all across the world


A Veggie Venture is home of 'veggie evangelist' Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2011


19 comments:

I'm not sure why it took me so long to fully appreciate jicama, but I am loving it lately!

"Jonesing" for jicama, we'll call it, Kalyn!

It's on the menu tonight!

Jicama Smoked Turkey Salad
Combine:
2 cups cubed smoked turkey \
2 cups cubed red pepper | these are all
2 cups cubed jicama / 1/2" cubes...
1/2 cup chopped cilantro

Process in a small food processor or blender and dress salad with:
1 ripe avocado
1 t. olive oil
juice of one lime
1 or 2 cloves of garlic
1 to 2 T. Asian hot chili sauce

So good, and wonderful the next day!

Jicama is great added to a tossed green salad for crunch.

I LOVE jicama! I eat it simply sliced up, sometimes tossed with fruits like watermelon or oranges.

First time trying it. So glad I did. I cut some up into french fries and marninated it in lime juice and cilantro. Very good. I also julienned some and pan fried with a little sesame seed oil and added some vidalia onion, sliced mushrooms, green pepper and a handful of broccoli slaw and added some thinly sliced almonds to the mix. Yummy!!!

I got some of this in a veggie tray from Trader Joe's. It's really good sprinkled with Tajin - which is a Mexican chili/lime seasoning.

Growing up in Mexico, we always had it in what is called "pico de gallo". Which is nothing more than fruit salad, but cut in very large chunks. Still sold by street vendors during the summer months when a wide variety of fruit is available. Ripe mango, watermelon, cucumber, coconut(the firmer kind), even canteloup, and of course, jicama, all peeled and cut up, under a ligh film of chili pepper powder, salt, and a sprinkle of lime or lemon juice, was just the right treat after playing in the hot summer afternoons.

I process it with the s-blade in my food processor, lightly, so that it is chopped up with a consistency similar to rice, but not mushy. Then mix in some miso, lemon juice, and a bit of salty curry paste. It's very good if you put it in cheesecloth over a bowl also, and allow some of the water to leech out.

I am going to a nutrition class now and just heard about Jicama. I love it and I am very picky. We used it this way: 1 med jicama, 2 sm cucumbers, 3 med mangoes, 1/4 c. chopped cilantro, 2 tsp. chili powder, 2 limes, juiced & salt. Peel & cut jicama in long thin strips. Sclice cucumbers in half & cut into stips similar to jicama strips. Peel mangoes, cut seed out, slice into wedges. Combine all ingredients in large mixing bowl with chopped cilantro, chili powder & lime juice. Season with salt when ready to serve. Fantastic! This was made for a large group, prob 10 or more.

I use it in my dumplings and meatballs to replace canned water chestnuts- it adds a great crunch.

Cut it in good sized wedges, then you can peel the skin right off. This saves a lot of good jicama. Fancy recipes are ok, but don't forget that you can just eat it.

Pete

cold, raw, slices sprinkled with saigon cinnamon, which is a litte spicier than regular cinnamon. A wonderful nightime, low-cal treat!

I like Jicama. I eat it sliced with paprika or I put it in my juicer and mix it with other vegetables that don't taste as good... It is good and juicy - get you one that is over 2 lbs, peel it and chop it into manageable pieces, then stick it in your juicer and mix it with spinach and lettuce and other "yucky" vegetable juices to mellow the flavors.

Do you have to use it all at once or can it be refrigerated after cutting and for how long.

Anonymous ~ Think of jicama like celery or cucumber, it’s “best” when it’s first cut but will also keep in the fridge. For a vegetable tray you are making ahead, you could cut it up in the morning, say, then put into a plastic bag with a damp paper towel or even an ice cube or two, just to keep cold and hydrated. Hope you love it! I made a salad with it this week, added great crunch.

I look forward to trying some of your recipes for Jicama. I love it but so far have only eaten it raw. If you cut a slice off of the top and then insert your knife just under the edge of the peel far enough to comfortable grasp the edge of the peel between your thumb and the knife, you can then pull the peel off in strips. I find this much easier than trying to slice the peel off.

Hello. I'm Mexican...so I just eat it in a fruit salad with lime and powered chili pepper. I just finished eating some and decided to Google it and found this website! Thank you for sharing..I was really curious about the nutrition facts.

I got my first taste of Jicama from Blue Apron and it was used like this: bring a lrg. pan of salted water to boil. Meanwhile, wash, peel and small cube Jicama bulb and add to water, cook (boiling for 25-30 minutes until tender and somewhat translucent). Drain, rinse and return to pot - add butter, milk, salt/pepper to taste and mash with hand masher. to desired consistency (adding more/less milk and or butter) It's the BEST alternative to mashed potatoes I've ever had - I sprinkle the green stems from scallions on top when I serve it. Delish.

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna