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Thursday, April 30, 2015




Jicama (Pachyrhizus erosus) (HIC-ah-mah) also known as Mexican yam or Mexican turnip is the name of a native Mexican vine with an edible tuberous root.  The root's exterior is yellow and papery while its inside is creamy white with a crisp texture similar to a raw potato or pear.  The flavor is sweet and starchy similar to some apples or raw green beans.


Jicama is usually eaten raw, sometimes with salt, lemon, or lime juice, and chili powder.  It is sometimes cooked in soups or stir fries.  Jicama is often paired with:

Chili powder                          Cilantro                         Ginger                          Lemon
Lime                                       Orange                          Red Onion                   Salsa
Sesame Oil                             Grilled Fish                   Soy Sauce

In Mexico it is popular in salads, fresh fruit combinations, fruit bars, soups and other cooked dishes.


Native to Mexico Spaniards spread cultivation of jicama from Mexico to the Philippines.  From there it went o China and other parts of Southeast Asia. 


Jicama is high in carbohydrates in the form of dietary fiber.  It is composed of 86 - 90% water.  It contains only trace amounts of protein and lipids.  It is very low in saturated fat, cholesterol, and sodium.  It is a good source of potassium and vitamin C.   Jicama is very low in calories and contains antioxidants and small amounts of minerals and vitamins.  It is an excellent source of oligofructose inuin, a soluble dietary fiber which is a zero calorie sweet invert carbohydrate.   Jicama contains small amounts of B complex vitamins and healthy amounts of minerals like magnesium, copper, iron, and manganese.


Jicama is available year round, bu8t is most plentiful from December through April. 

Selecting and Storing:

Jicama can run from a half pound to up to 5 pounds.  The small to medium size ones are juicier and less fibrous than the large ones.   Select clean looking jicama that are firm.  Avoid those that are soft or shriveled.  Avoid cuts, cracks, and bruised skin.  
Store in a cool, dry place where it will keep up to several weeks.  Once cut wrap in plastic and keep in the refrigerator for up to a week.  

So..... Eat up!  Enjoy!  I'll show you how.

Ways to Enjoy Jicama

  • Jicama Combo:  Combine cubed jicama, a sliced cucumber, and orange sections.  Sprinkle with chili powder, and salt.  Drizzle with juice of 1/2 lemon and mix well
  • Toss in a Salad.  Toss julienne  sliced Jicama in your favorite salad.
  • Saute in olive oil with onions, and red bell pepper.  Cook until onion is translucent. Add water or broth and cook until jicama is tender.
  • Jicama Chips:  Thinly slice peeled jicama.  Arrange on a plate and squeeze the juice of 1/2 lime and sprinkle with salt, sugar, chili powder.  Chill for 20 minutes.
  • Roasted Jicama: Peel and cube jicama.  Toss with a small chopped onion, small amount of olive oil, 1/2 tsp minced garlic, rosemary, and parsley.   Spread on baking pan and put in 400 degree F. oven for an hour s, stirring every 15 minutes. 
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