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.


  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!

    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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