Jicama (pronounced hick-ah-mah) is a root vegetable native to Mexico. The plant grows as a vine that can reach up to 20 feet in length. It has white or blue flowers and pods that resemble something like a lima bean. Interestingly enough, the entire plant is toxic except the root. This root has a tough brown skin but when you peel that away, it opens to a milky white, juicy flesh that has a flavor similar to an apple with the crisp texture of a raw potato.
Jicama (pronounced hick-ah-mah) is a root vegetable native to Mexico. The plant grows as a vine that can reach up to 20 feet in length. It has white or blue flowers and pods that resemble something like a lima bean. Interestingly enough, the entire plant is toxic except the root. This root has a tough brown skin but when you peel that away, it opens to a milky white, juicy flesh that has a flavor similar to an apple with the crisp texture of a raw potato.
While jicama has 12 carbs per cup, it is also packed with many vital nutrients. The same cup has 6.4 grams of fiber which is 23% of the daily recommended intake (RDI), 44% RDI of Vitamin C, 4% RDI of folate, magnesium, iron and manganese and 6% RDI of potassium. Jicama also contains small amounts of vitamin E, thiamine, riboflavin, vitamin B6, pantothenic acid, calcium, phosphorus, zinc and copper. All of this with only 49 calories and .1 gram of fat. Plus it tastes great!
When it comes to using jicama, you must peel it first. This is easily done with a knife or vegetable peeler. Then it can be sliced, diced, wedged, ribboned, etc. One thing to note, this root vegetable doesn’t oxidize like the others do so no need to worry about them turning gray like potatoes do. Another thing to mention, it retains its crispness for quite some time. I have sautéed and baked and still had it come out with a crunch. In my family, we all like a little crunch to our food so it’s not a bad thing for me. Use jicama instead of celery in some of your dishes for a new flavor!
A couple things to note. The peel is edible, but is tough and fibrous and is most often discarded. You can use a vegetable peeler, but I found the vegetable peeler takes the brown skin off but not all of the fibrous material. I ended up just using a knife to peel it all off at once. To make it easier to peel, cut the ends off so it will rest flat on your surface. One final thing, it is said it is easier to work with if you cut the jicama in half first. I have done it both ways and it seems about the same to me so I am guessing it is more a preference.
This oddly shaped vegetable can be used in lots of different ways. You can sauté, grill, boil, bake or even eat it raw. Its mild flavor allows it to be added to other dishes without even noticing it. I added it to chicken salad and my broccoli salad over the weekend and no one was the wiser. Next time, I might try bigger pieces to see if anyone notices. I have eaten it raw almost daily for the last two weeks! It is such a great, healthy snack. I can’t believe I hadn’t ever tried this. Make your grocery list and pick up this Mexican yam bean. Look for one with few blemishes to ensure a good root. Then join me in the kitchen for easy recipes using this tuber from dinner to snacks!
