It’s pronounced, HEE-kuh-muh and often called the Mexican Potato. It is very sweet in taste and a little starchy and has a very crunchy texture, similar to a water chestnut. When purchasing an Jicama from the Produce department, look for one that has a dry bumpy skin, is not slimy, and is free from wrinkles on the skin. The preferred size is a mid-sized Jicama, around a pound apiece; if they get too big, they tend to be less sweet. Once you purchase one, you can leave it on the counter at home until you decide to prepare it. Once you cut it up, then you can refrigerate it.
- Less than 50 calories per cup
- High in Vitamin C
- Fat free
- A natural blood thinner
How to Prepare
- Peel the outer skin off like a potato.
- Cut it into chunks or wedges like a French fry.
- Place it in a resealable baggie and refrigerate it until you’re going to use it so it doesn’t dry out.
Jicama most often is eaten raw, although it is a very versatile vegetable. It can be added to a juicing recipe, stir fry, a salad with a balsamic vinaigrette dressing, a veggie platter, or just plain as a snack-on-the-go item.
If you are to add the Jicama to a stir fry or a salad, add it right before serving so it doesn’t take away the nice texture or absorb flavor from other ingredients. I personally like it on a relish tray with a favorite dip, or hummus. Another way I like it is to have a few in a disposable baggie to eat during the day as a snack. I simply toss some slices into the baggie, sprinkle on a little lemon or lime juice, and then add a sprinkle of salt.
Besides being delicious, I like that Jicama is very filling. Eat just a few sticks and they hold you over for a while. This is why Jicama is often a very popular item for people on diets. Jicama has some health benefits, too. I encourage you to give them a try sometime. It’s something different and might just love it!
Coborn’s, Inc. Produce Merchandiser
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