What is Jicama?
Jicama, pronounced [hic-a-ma], is a type of root vegetable that is also referred to as the “Mexican potato”. The outer layer of this bulbous vegetable is brown in color, while the inside flesh is a pearly-white hue. Its texture is incredibly firm, almost similar to that of a turnip, and it can be eaten both raw or cooked. When consumed, it exudes a slight sweetness and has an enjoyable crunch to every bite, even after being cooked! You can use jicama in a variety of ways, including chopping it up and adding it to salads, or using it as a dipping option for your favorite snacks. Its versatility makes it a fantastic addition to your diet – go ahead and give it a try!
What are the Nutritional Benefits?
Today, we’re talking about the wonderful produce, jicama. You may have seen it at your local grocery store, but do you know about its nutritional benefits? The tasty root vegetable is low in calories, high in fiber, and packed with essential vitamins and minerals. It’s an excellent source of Vitamin C, potassium, and folate that can help boost your immune system, support healthy blood pressure, and prevent birth defects in babies during pregnancy.
But here’s the real kicker, jicama’s high fiber content not only aids digestion but can also promote feelings of fullness, helping those who are trying to manage their weight or reduce snacking. Not to mention, it’s nutrient-dense and has a naturally sweet and refreshing taste. It can be used in a variety of recipes, slice it into sticks and enjoy it as a snack, add it to your salad or use it as a substitute for noodles or chips in your favorite dishes. So, if you’re looking to add more nutrients to your diet, give jicama a try! It’s versatile, delicious, and good for you.
Types Available
Are you looking for a new and tasty produce to add to your diet? Have you ever heard of jicama? This delicious root vegetable, which is also known as yam bean, Mexican turnip, and Mexican potato, is a great source of fiber, vitamin C, and potassium. But did you know that there are actually two different types? The most common type available in North American is jicama de agua while the other type, jicama de leche, is much harder to find.
The biggest difference between the two varieties of jicama is the color of the juice on the inside. The de agua variety (agua meaning water in Spanish) has a clear, watery juice whereas the de leche variety (leche meaning milk in Spanish) has a milky colored juice. The most common variety is squat and round in shape while the de leche type is longer and more tapered. Both varieties are similar in flavor, although the de agua variety can be slightly sweeter. Whichever type you find in your local store, be sure to give jicama a try.
What are the Best Uses for Jicama?
Are you looking for a new vegetable to add to your meal plans? Look no further than jicama! Although it may not be as well-known as some other produce, the sweet, crunchy vegetable can be a great addition to any kitchen. It has a crisp texture, making it perfect for salads or as an addition to a veggie tray. Its mild flavor works well with citrus-based dressings or spicy dipping sauces. You could try slicing it into thin strips and tossing it with your favorite greens to add some crunch to your salad.
Jicama can also be stir-fried or roasted, much like other root vegetables. When it is cooked, its flavor becomes slightly sweeter. You could try roasting it with other veggies, such as carrots and parsnips, or stir-frying it with peppers and tofu.
Another great use for jicama is as a replacement for heavier carbs. Instead of using tortillas for tacos, you can try using jicama slices as a taco shell. It would also make a great addition to lettuce wraps or as a replacement for crackers in a dip. In addition to being versatile and delicious, the root vegetable is also a great source of fiber and vitamin C. So, next time you’re at the grocery store, give it a try and find a new favorite vegetable!
How do You Store Jicama?
Jicama is a nutrient-packed root vegetable that’s common in many Latin American dishes. It has a mild and sweet flavor with a crunchy texture, making it a popular addition to salads, stir-fries, and even tacos. If you picked one up from the store and you’re wondering how to store it properly, we’ve got you covered! First, it’s important to choose the right jicama. Look for one that’s free of bruises or soft spots and has a firm and smooth skin.
Once you’ve gotten your hands on the tasty root, you can store it in the refrigerator. If it is unpeeled, there is no need to wrap it. Just make sure it stays free from moisture. It will keep in the refrigerator for 2-3 weeks.
If you’ve already sliced or diced your jicama, you can store it in an airtight container in the refrigerator for up to a week. It also helps to store the cut pieces in water to keep them from drying out.
Lastly, don’t forget that freezing is a good option too. Cut up the jicama and dry off the pieces. They will store well in a freezer container or plastic bag for up to 9 months.
In conclusion, storing jicama is easy if you take a few moments to do it right. By following these simple steps, you can enjoy fresh and crunchy jicama in all your favorite dishes!
How to Prepare Jicama
Jicama may sound like a foreign vegetable, but once you taste it, you’ll be hooked! This delicious root vegetable is a great source of fiber, vitamin C and potassium. Here’s how to prepare it:
Pick a firm and unblemished jicama. The skin is tough, so you’ll need a sharp knife to remove it.
Cut off the top and bottom of the root so that it can stand flat on your cutting board. Use your knife to cut down the sides of the jicama and remove the thick skin all around. Once it’s peeled, you can cut the tube into thin slices, sticks or small cubes, depending on how you plan to use it. If you’re sensitive to inulin, soak the pieces in water for an hour to reduce the inulin content before adding the pieces to your recipe.
Rinse the pieces off with cold water and pat it dry with a paper towel. Jicama can be eaten raw or cooked. It’s great in salads, stir-fries, or as a crunchy snack on its own.
When is Jicama in Season?
Are you curious about when to find the freshest jicama at your local grocery store or farmer’s market? In North America, the best season for jicama is typically from October to May. This is when you can expect to find the highest quality and best tasting jicama. However, if you live in a region with a warmer climate, jicama may be available year-round. Remember to look for firm, heavy jicama with smooth skin and no soft spots. With its crisp texture and mild flavor, jicama is a versatile and healthy addition to your favorite recipes. So why not give it a try this season?
Improve Your Health With Seasonal Eating
What to Serve Jicama With?
- Lime juice
- Avocado
- Tomatoes
- Red onion
- Cilantro
- Jalapeno peppers
- Radishes
- Orange segments
- Red bell pepper
- Honey
What Traditional Cuisines Use Jicama?
Jicama is a popular ingredient in many traditional cuisines in Latin America, Asia, and the Caribbean. In Latin America, jicama is a staple in Mexican cuisine, where it is used in salads, tacos, salsas, and side dishes. It is used in stir-fries and soups in Asia. In the Caribbean, the root vegetable is often eaten raw as a snack or added to salads.
Tasty Recipes
- Jicama Slaw
- Jicama Tacos
- Jicama Salad with Cilantro-Lime Dressing
- Jicama Mango Salsa
- Apple Jicama Pickles: Sweet, Tart, Vanilla Spiced
One of My Favorite Recipes is Baked Jicama Fries Recipe
Key Takeaways
- Jicama is a great source of dietary fiber, Vitamin C, and potassium.
- It has a sweet, nutty flavor and a crunchy texture that makes it great for adding to salads or eating raw.
- Always peel and discard the thick brown skin before cooking or eating jicama.
- Jicama can be cooked in many different ways, including baking, boiling, stir-frying, and more.
- The root vegetablepairs well with a variety of flavors including citrus fruits, chiles, cilantro, garlic, and more.
- Jicama is a great way to add nutrition and crunch to any meal!
References: What is Jicama? | Nutritional Value and Health Benefits of Jicama (Pachyrhizus erosus) | Jicama: Nutrition, Benefits, and How to Eat It | What is jicama? Nutrition and health benefits
