Jicama
Normally food finds are products I stumble upon not produce but today I came across a jicama. A few people have mentioned them to me before but I never saw them in the stores until today! I didn’t even know they existed until about a month ago.
A jicama looks like the large mutant child of a baking potato and turnip. The only way I can describe its taste is like cucumber potato, the starchy crisp texture of a potato with the watery freshness of a cucumber. If that makes any sense?!? ;~)
I peeled it like a potato and cut strips for snacking on. I can see it as a compliment in salsa, stir-fries and possibly paired with melons. According to Wegmans when cooked lightly it becomes milder but retains its crispness, like a water chestnut.
The nutritional information is quite impressive, at 45 calories, 0 fat and 4 g of fiber per cup. So if you are looking for something new, see if you can find one in the produce of your grocery store.
If you are a jicama fan, please tell us how you use it. I fascinated by this new find!
Labels: ProducePicks
posted by Roni
at
10:26 PM
11 Comments :
It's a little sweet too. I grew up eating it raw and now I put it in salads. I've never had it cooked though. It's great in the summer when it's hot (which is NOT the case in SF right now).
It's really good just added to a salad as a topping. I also make a little salad with sliced jicama, black beans, cilantro, tomato and a splash of lime. Simple, but refreshing.
I'm a fan of water chestnuts and I think jicama is very similar...love that crunch. It's good with lime juice & salt.
I love Jicama. Here is a salad recipe I got from a magazine.
Jicama Cucmber Salad
1 medium jicama, peeled and julienned
1 small cucumber, seeded and julienned
1/2 cup thinly sliced red onion
1 can (4 ounces) chopped green chilies
2 tbsp. lime juice
2 tbsp olive oil
3/4 tsp salt
1 clove garlic, minced
1/2 tsp grated lime peel
1/4 tsp pepper
In a large bowl, combine the jicama, cucumber, onion and chilies. In a small bowl, whisk the remaining ingredients. Pour over jicama mixture, toss to coat. Cover and refrigerate for at least 1 hour.
Nutritional Info
serving size 3/4 cup
96 calories
5 g fat
6 g fiber
1 point per serving
I too grew up eating jicama raw and have never cooked it. My fav...slice it up into little cubes, add tons of lemon or lime juice, salt (i tend to use too much) and tabasco sauce. Mmmmm...it's great late at night when you are hungry or think you are...the acidity and hotness takes your appetite away after.
While I know I should use jicama to enhance salads and other healthy things like that -- I find myself using it instead of chips for dipping! At 0 points... its really just a vehicle for dip. Is that wrong?
Either way its a great find!
Jicama goes really, really well in anything that needs crunch. It's a great addition to a salad but can be very good in a burrito, on top of an omelette (great texture! but maybe this is just my weird preference). Also, goes really really well with anything dill (ranch dressing... low fat or even made with yogurt is amazing).
hi roni,
this is the 22 year old from hollywood again :) i grate fresh jicama all over a salad or chop it into tiny pieces to add into a salsa... it absorbs other flavors while retaining it's delicate sweetness - delightful!
you can also serve it sliced with dip or cheese.
I love it in my salads. It adds just a bit of crunch.
I dont think Jicama is a cooking fruit/veggie?.... I grew up snacking on them chopped and covered in lime juice and sprinkled with chili powder. Its such a yummy, juicy, cool thing to eat in the middle of summer!!
Hi, I am from Mexico and Jicama to us is just a fruit like, we slice it like fries and add some lemon juice, salt and chili powder I also love mangos ^-^
Post a Comment
<< Home