Jicama is a globe-shaped root vegetable (legume) with a thick brown skin and a sweet, crisp and crunchy white flesh that resembles the texture of water chestnuts. The flavor is often described as a cross between a potato and an apple. Jicama is a native of Central and South America and was eaten by both Aztecs and Mayans. It is still very popular there as well as in the Philippines, China and Southeast Asia.
It plays a large part in both Latin and Oriental cooking. Jicama is grown in commercial quantities in Puerto Rico, but also in Texas, Hawaii, Arizona and other parts of the southwestern U.S. Jicama contains about half the calories, half the carbohydrates and twice the fiber of potatoes.
Peak Time: Spring and summer
Average Price: $1.99 per pound
Tips for Selection and Storage: Choose firm roots that are free of cuts, bruises, rot or shriveling. Smaller roots tend to have a smoother texture than overgrown roots. Allow about 1/4 pound per person. Jicama may be stored unwashed in a cool, dark, dry place for up to three weeks. Store cut pieces in plastic wrap and refrigerate up to one week.
Tips for Preparation: Scrub jicama well and peel off skin with a knife. Jicama may be eaten raw, sliced, diced or shredded. Keep cut jicama in a bowl of water with three tablespoons of vinegar or lemon juice added per quart. This will keep it from oxidizing and turning dark like a raw potato. Raw jicama is used for appetizers with dips or sprinkle with lime juice and seasoned chili salt. Jicama is an excellent vegetable for stir fry. Diced jicama may be added to meat, poultry or seafood salads and other salads. Jicama may be sautéed, stir-fried, baked or even air fried. It retains a crisp texture even when cooked. It is a nutritious alternative to potato for French fries but must be microwaved before baking. Air frying jicama has become a very popular method. It makes a crispy vegetable super crispy!
Nutritional Highlights: Jicama is a starchy root with high amounts of dietary fiber, water and vitamin C. It also contains B vitamins, folate, potassium, iron, manganese and magnesium. Jicama contains several antioxidant phytonutrients. Because of the high amounts of dietary fiber (32 grams per cup), jicama is an excellent source of prebiotics that feed good gut bacteria. It may help support gut health, manage blood sugar, boost heart health and aid weight loss. Those with legume allergies, like peanuts, may need to avoid jicama.
