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YEAR ROUND VEGETABLE
Jicama is a tropical legume, native to Central America and a cousin to the sweet potato. It is a squatty root vegetable with a light brown skin which needs to be cut off before eating. It ranges in weight from a few ounces up to six pounds. The average weight is about half a pound. Raw jicama has white flesh and a crisp, crunchy texture similar to an apple and a water chestnut. It is also called a Mexican potato and, when cooked, has a potato-like texture. Selecting: When selecting, look for those that are well formed, medium-sized, smooth and with unblemished skin. Avoid any that are shriveled, cracked or bruised. Storing and Handling: When storing, place uncovered in a cool, dry place. It will keep for up to three weeks. Any moisture will create mold so be sure to check often for signs of deterioration. After cutting, wrap in plastic wrap and store in the refrigerator for up to a week. Preparing: With a knife, carefully remove the skin along with a thin layer of the flesh just under the skin. You can also do this with a vegetable peeler. Cut as desired and add to your recipes. Salads: a sweet and crunchy addition to both fruit and vegetable salads. Dips: cut into sticks for your favorite dips. Sauté or Stir-Fry: cut as desired (cubes, matchsticks, slices) and combine with other vegetables for a great sauté or stir-fry. Stews: cut into chunks and add to stews. Seasonings and Foods to use with Jicama: cilantro, ginger, fish, lemon, lime, onions, seafood, soy sauce
Swiss Cheese Salad with Creamy Dill Dressing Return from Jicama to Spring Produce Guide
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