Monday, January 30, 2012

what is jicama?


I've gotten a lot of positive feedback for sharing what fennel looks like and what various squashes look like, so I'm going to do the same for jicama today. I have a simple snack/ appetizer recipe to share: jicama spears with fresh lime juice and chili powder, but first I want to make sure everyone knows what to look for in your produce section! As you can see in the above pic, jicama has a papery light brown exterior (though most of the jicama found by us in CT appear to have a coating of wax on top of the skin). Once the skin is removed, you have this white interior that is hard and watery-- kind of like a raw potato in texture, but much sweeter, which you see pictured below. Jicama is almost 90% water, and can be enjoyed raw or added to things like stir-fries to add some crunch. Usually featured in Mexican and SE Asian cooking, I add it to green salads, bean salads, gazpacho, or just have it prepped in the fridge for a healthy, quick snack.


2 comments:

  1. cool post. I had never tried jicama until I was about 30 years old, and I think I'm allergic to it! itchy throat, swollen lips... I tried it raw though. I bet it would be fantastic in stir fry... I'll have to try that!

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    1. hmmm, might want to look into the reaction stuff before throwing it into your recipes, though it is super in SE Asian inspired stir-fries!

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