The Coolest Vegetable Everyone Should Discover
First grown in South and Central America, and used in all sorts of flavorful dishes, Jicama or the Mexican yam (yambean), is a sweet, juicy, crunchy tuber similar to a sweet potato, but without edible skin. A ½ cup of jicama has 25 calories, is cholesterol free, a good source of fiber and an excellent source of Vitamin C — that’s pretty cool. Although usually enjoyed raw, you can cook it, too. Its white flesh stays crisp if cooked briefly.
Jicama’s flavor profile has been described as a savory apple and we think that is pretty spot on. But what do you do with it? First, jicama must be peeled, but don’t use a vegetable peeler; the skin is too thick for that. It is safer and smarter to use a paring knife.
After peeling, you’ll want to cut the jicama in slabs and then dice or cut into matchsticks, depending on your recipe.
- Jicama makes an excellent salsa or salad. Check out our recipes for:
- Cut jicama into thin sticks for your favorite dip.
- Stir-fry jicama. It stays crisp when cooked briefly, adding a touch of sweetness and crunch to your favorite stir-fry.
- Make jicama chips (one of our favorites). Peel and slice jicama on a mandolin, lay in a single layer on cookie sheet, brush lightly with Market District extra virgin olive oil and bake at 200°F, flipping chips every 15 minutes or so, until crisp, 90 to 100 minutes.
You can use half of a root, store the other half in the fridge, and come back to it days later. The cut end will be dry, so cut it away before you prepare it.