I’ll start by saying that this veggie isn’t something I found at my local farmer’s market. And unless you’re living in Texas, you are probably out of luck too, since it grows in warm, dry climates. In my mind though, jicama is like a banana. It is a food that is clearly not local but something I can’t completely eliminate from my life. So, as opposed to blindly eating it and hoping none of my blog followers see me, I decided to learn the basics behind the root and share with you…that way if and when we do find ourselves adding jicama to our meals, we’re eating them with our eyes wide open. And even the best locavore amongst us is allowed to indulge ever-so-often!
- How to Pick: Jicama resembles a turnip (and is called a Mexican turnip) but is actually a legume. Look for jicama that is firm and medium sized -it can be up to two fists big - but steer clear of anything bigger, as the root then begins to convert the sugars that give it a sweet flavor into starches, making the root somewhat woody to the taste. And avoid any wet or soft spots.
- How to Store: Jicama will keep in the refrigerator for up to two weeks. Before eating, peel away the brown outer layer with a vegetable peeler to reveal the white inside
- How to Use: Jicama is best eaten raw and can be shredded or julienned into salads and slaws. It can also replace water chestnuts in Chinese dishes. A traditional Mexican or South American way to eat jicama is raw with a little lime and chili powder, yum.
- Recipe Ideas: WhatWe’reEating has a delicious looking Spicy Thai Jicama Salad; Epicurious’ Lobster Salad with Glass Noodles and Jicama and Steamed Pork and Jicama dumplings ; and on Friday I’ll post my Jicama, Carrot, and Pineapple Slaw.
- Fun Fact: Residents of Mexico also recognize jicama as one of the four elements celebrated in their “Festival of the Dead”, celebrated on November 1. The other foods are sugar cane (from southern Asia), tangerines (from eastern Asia), and peanuts (from Bolivia), so this is not a strictly native festival.
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