What is it?
Jicama is a large, dense root vegetable that is hard and heavy. It is generally round, although like the above picture, it can also have a unique form.
The outside is a pale tan color, whereas the inside is white. Jicama has a moist, crunchy texture. It is slightly sweet and nutty.
Jicama is also known as a yam bean, Mexican potato, or potato bean. All parts of the Jicama plant are poisonous, except for the root.
Where does it grow?
It grows wildly in Mexico and Central American and was consumed by the Mayan and Aztec tribes.
How to eat it?
Jicama can be eaten raw or cooked, once the skin is removed. To help preserve the white flesh color, sprinkle with an acid such as lemon, lime, or vinegar.
Selection & Storage:
Jicama can be stored in a cool, dark place or in the refrigerator for 2-3 weeks. It prefers to have air circulate around it, so keep it uncovered. However, if it has been cut, wrap the cut portion in plastic wrap for up to 1 week.
Recipes
- Crudités (raw veggie platter)
