History
Jicama (pronounced hee-ca-ma) is quite a popular vegetable in Latin America, Central America, and Mexico. These regions add this vegetable to many of their delicious cuisines because it easily takes on the flavors of the other ingredients. In addition, jicama is great when eaten raw. Raw jicama has a wonderfully light, crisp, and juicy flavor, much like that of an apple or pear. Jicama, when cut into strips or wedges, can make a great addition to a vegetable or fruit platter too!
What does jicama look like?
If you have never seen jicama before, it looks very similar to a potato or turnip with brown, gray, or tan skin and white flesh. It also has a short, stubby root (see picture at right).
Jicama Preparation / Purchasing / Storage
Preparation - The good thing is that jicama is so easy to prepare! All you have to do is peel off the skin like a potato, then cut it into slices and eat it raw or toss it in with a casserole or salad. It can also take the place of water chestnuts because it is similar in texture and mouth feel.
Purchasing - Jicama is available year-round, but its best season is between the months of November and June. Choose jicama that is free of bruises, cuts and discoloration. They should also be firm when gently squeezed, and their root should be dry, not soggy.
Storage - Jicama can be stored in a plastic bag for 2-3 weeks in a cool, dry place – much like you would store potatoes.
Nutrition
Jicama is a low calorie food, only containing approximately 20 calories per half cup. It also contains high amounts of dietary fiber and vitamin C.
Nutrient Analysis of 1/2 cup jicama (raw): calories: 23, fat: <1g, cholesterol: 0mg, protein: <1g, carbohydrate: 5g, sodium: 2mg, fiber: 3g, vitamin C: 12mg, folate: 7mcg, calcium: 7mg