LEARN
Jicama (HEE-kah-ma) is an edible root that resembles a turnip. It has thin brown skin and crisp, juicy, white flesh that’s mild in flavor (think of a cross between a water chestnut and a pear). Jicama is native to Mexico, where it’s sometimes referred to as yam bean, Mexican turnip, or Mexican potato. The plant is a member of the bean family, and its
vine can grow up to 20 feet in length. (The root is the only edible portion of the plant, though; its leaves and seeds contain
a mild toxin.) In Central America, jicama is often sold by street vendors, eaten raw, and seasoned with lemon or lime juice
and chili powder.
PURCHASE
Find jicama year-round in the produce section of many supermarkets and Latin American markets. Select firm, dry jicama roots.
Skin should not appear shriveled, bruised, or blemished.
USE
Remove skin with a sharp vegetable peeler, then cut the white flesh into cubes or strips, according to your recipe. Because
jicama does not brown or become soggy after cutting, it makes a nice addition to crudité platters and salads. It’s also good added raw to sushi rolls in place of cucumber for crunch, or included in stir-fries, as it performs best with
quick-cooking methods that allow it to maintain crispness.
STORE
Keep jicama unpeeled in a plastic bag in the refrigerator for up to two weeks.
TRY
- Make a chunky salsa: Cutting Board Salsa
- Brighten a salad: Bright Fruit and Vegetable Salad
- Sweeten a slaw: Napa Cabbage and Snow Pea Slaw
- Flavor a Stir-Fry: Pan-Fried Udon Noodles with Teriyaki Sauce
- Add crunch to wraps: Chicken Lettuce Wraps with Peanut-Miso Sauce
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