Flavor description
This long-lasting root vegetable, pronounced (HEE-ka-ma), is the color of a potato, and not much bigger. Has white, juicy, crunchy flesh with a sweet, nutty flavor.
How to use
Peel, then eat raw for a slightly sweet, juicy crunch--perfect in slaws and chicken salad. Or eat it as Mexicans do, simply as a snack. Will keep fresh for up to five days in the refrigerator.
How to find
Look for it in the produce section of large supermarkets and in Mexican markets; choose roots that have thin skin (thick skin means the jícama is old). Buy online at www.melissas.com.
Related Recipes
Rustic Jicama Appetizer with Red Chile and Lime
Jicama Salad with Chili-Spiced Chicken
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