Buzz
Jicama is a climbing plant from the legume family, native to Mexico. The edible part is the root, which takes the form of a bulb. It typically resembles a large, light brown radish, with a white, milky interior that offers a crisp texture similar to that of raw pear or potato. Jicama can be enjoyed either cooked or raw in various dishes.
Steps
Preparation
Select ripe jicama. You can easily find this root at grocery stores, food markets, or some larger supermarkets. Look for smaller or medium-sized roots that have a brown, vibrant color, a smooth surface, and are free from rot.
- Generally, smaller jicama roots appear fresher and more appetizing. If you prefer an extra crunch, opt for a larger root, although it may be slightly tougher.
- Choose a root that feels consistent in weight with its appearance. If it feels too light, it may have been in the soil for too long, causing it to lose moisture.
- Since jicama is not a seasonal plant, it's widely available throughout the year, so you can purchase it at any time.
Wash the jicama. Use a specialized vegetable brush or a clean cloth, dampen it with water, and gently scrub the outer skin of the root. The peel will come off, ensuring that no dirt remains before peeling it further.
Peel the jicama. A carrot or potato peeler works well for this task. Be sure to remove the entire outer layer of the jicama, as consuming the skin may lead to stomach discomfort.
Slice the jicama. Use a knife to cut the jicama into small pieces, either in sticks, thin slices, rounds, or any other shape that suits your recipe. The texture is similar to potato, while the inner flesh remains firm and crunchy.
Keep the jicama fresh. If you're not using it right away, you can keep the jicama fresh and prevent discoloration by soaking the peeled pieces in a bowl of cold water with a few lemon slices. The acid in the lemon helps preserve its appearance for up to two days when stored in the fridge.
Eat Jicama Raw
Enhance your salad with jicama. Jicama is an ingredient that adds crunch and flavor to salads. Slice the jicama into thin strips or small cubes and mix it with your salad and other ingredients. For extra zest, try adding a bit of vinegar.
- Raw jicama is a fantastic choice for fruit salads—just add some dressing. It can also be combined with lettuce salads, chicken salads, noodle salads, or any mix you prefer.
How to prepare jicama salad. This jicama-based side dish is perfect when paired with beef or fish. Cut the jicama into thin strips and combine with the following ingredients:
- 1/2 small cabbage, finely chopped
- 1 large carrot, grated
- 1/2 cup lime juice
- 2 tablespoons vinegar
- 1 tablespoon honey
- 1/2 cup canola oil
- Salt, pepper, and other seasonings
How to prepare thinly sliced jicama. If you have a sweet, ripe jicama, the easiest way to enjoy it is by slicing it into thin rounds. This makes for a refreshing appetizer. Simply slice the jicama into bite-sized rounds, arrange them attractively on a plate, and squeeze a little lime juice over them. Sprinkle with salt, pepper, and chili powder for extra flavor.
Use jicama with a dressing, much like how you would with carrots.
Recipes Using Jicama
Grilled jicama. The inner flesh of jicama truly shines when grilled, developing a wonderfully sweet flavor. Grilling enhances its sweetness. You should grill it at the same temperature you would for potatoes. Follow these steps to achieve a perfectly grilled jicama:
- Preheat the oven to 200°C.
- Peel the jicama and cut it into cubes.
- Toss the cubes with ¼ cup of oil, salt, pepper, and any seasonings you like.
- Grill for about 15 minutes.
Fried jicama. This dish adds an exciting and delicious twist to your meal. After peeling and cutting the jicama into cubes, heat a bit of oil in a pan and fry them until golden brown. Season with chili and a pinch of pepper before serving.
Stir-fried jicama. Jicama is an excellent choice for stir-fry and can replace water chestnuts or potatoes. Cut it into bite-sized pieces, then stir-fry with other vegetables like peas, carrots, and green beans. Season with soy sauce, rice vinegar, and sesame oil.
Braised jicama. Jicama can be used in soups or stews. Simply chop the jicama into small cubes, then simmer them with your favorite soup or add them to a stew near the end of cooking.
Mashed jicama. This dish can serve as an alternative to mashed potatoes. Peel and cut the jicama first, then boil it in salted water. Add peeled garlic cloves to enhance the flavor. Simmer the jicama until tender. Drain the water, then mash it. Add butter, milk, or cream and stir until the mixture is smooth and well-combined.
Advice
- Raw jicama can be stored at room temperature for a long time. However, if kept in the fridge for too long, it will spoil quickly due to the moisture inside the fridge. But if left on the kitchen counter, unpeeled jicama will stay fresh for up to a month.
- Pre-cut jicama can be stored in the refrigerator or left at room temperature for more than 4 hours, according to food safety recommendations. While it won't discolor or oxidize, it will dry out. It’s best to wrap it tightly to maintain moisture or place it on a plate with a layer of water underneath to prevent it from drying out.
