How to Prepare Jicama

Choose a ripe jicama. Jicama is available at Latin grocery stores, health food stores, and some mainstream supermarkets in the produce aisle. Opt for a small or medium-sized jicama with brown skin. It should have a slight shine rather than appearing dull. Select a root devoid of any blemishes or soft spots.

• Smaller jicamas are younger and sweeter. For a starchier taste, opt for a larger jicama, although it may have a slightly woody texture.
• A jicama should feel heavy for its size. If it seems light, it may have been sitting for a while, causing moisture evaporation.
• Jicamas are available year-round and are not seasonal, ensuring a good selection regardless of the time of year.

Scrubbing the Jicama. Utilize a vegetable scrubber or a damp cloth to cleanse the jicama's skin. Although the skin isn't edible and will be removed, it's crucial to eliminate all dirt before peeling.

Peeling the Jicama. Employ a potato or carrot peeler for this task. Ensure thorough removal of the skin from the jicama, as consuming it could lead to stomach discomfort.

Slicing the Jicama. Utilize a sharp knife to cut the jicama into small sticks, discs, chunks, or wedges - whichever shape suits your recipe. Its texture resembles that of a potato, with firm flesh and no give.

Preserving the Jicama's Freshness. If not immediately utilized, prolong the freshness of the jicama and prevent discoloration by submerging the processed jicama in a bowl of cold water with a dash of lemon juice. The citric acid helps maintain the jicama's quality for up to 2 days when refrigerated.

Incorporate jicama into your salads. Jicama adds a crunchy, flavorful dimension to various salad types. Slice it thinly or dice it into small cubes and toss it into your salad along with your preferred mix-ins. It complements citrus-based dressings particularly well.

• Raw jicama is excellent in fruit salads, paired with salsa, mixed into lettuce-based salads, chicken salads, pasta salads, or virtually any other dish you can think of.

Create jicama coleslaw. This common use for raw jicama pairs perfectly with steak or fish. Slice a small jicama into thin sticks, then mix it with the following ingredients to make a delectable coleslaw:

• 1/2 head of chopped cabbage
• 1 large shredded carrot
• 1/2 cup lime juice
• 2 tablespoons vinegar
• 1 tablespoon honey
• 1/2 cup grapeseed or canola oil
• Salt, pepper, and other spices to taste

Prepare jicama chips. For a delicious and healthy appetizer or side dish, slice a sweet, ripe jicama into thin, bite-sized discs. Arrange them attractively on a serving platter, drizzle with lime juice, and sprinkle with salt, pepper, and chili powder.

Enjoy jicama with dip, similar to how you would enjoy carrots.

Roast jicama. Jicama's flesh is equally delicious when cooked as it is raw. Roasting it enhances its sweetness, making it a perfect substitute for potatoes or sweet potatoes. Follow these steps:

• Preheat the oven to 400 °F (204 °C).
• Peel and dice the jicama.
• Toss the cubes with 1/4 cup of cooking oil, salt, pepper, and your favorite spices.
• Roast the jicama cubes for 15 minutes.

Sauté jicama. Sauteed jicama offers a unique and delightful side dish. Peel and dice the jicama, then heat oil in a saucepan and sauté the jicama until golden brown. Season with salt and pepper to taste.

Prepare stir-fried jicama. Jicama serves as an excellent substitute for water chestnuts or potatoes in stir-fries. Chop the jicama into bite-sized pieces, then add to a frying pan with other vegetables like snow peas, carrots, and green beans. Dress with soy sauce, rice wine vinegar, and sesame oil.

Stew jicama. Jicama can enhance any soup or stew recipe. Cut it into small cubes and add to your favorite soup, or incorporate the cubes near the end of a stew's cooking time.

Boil and mash jicama. Mashed jicama can replace mashed potatoes. Simply peel, cube, and boil the jicama in lightly salted water. Add a peeled and crushed garlic clove for extra flavor. Simmer until fork-tender, then drain and mash with a potato masher. Stir in butter and milk or cream until the mash is light and fluffy.

• Store jicama unpeeled at room temperature for optimal freshness. Refrigeration can lead to spoilage due to humidity. However, an unpeeled jicama left on the counter can remain fresh for up to 1 month.
• Once cut, refrigerate or store jicama at room temperature for up to 4 hours, adhering to food safety guidelines. While it won't discolor or oxidize, it may dry out. Keep it tightly wrapped or store in a container with water to retain moisture.