Are you familiar with this bulbous, (some would say) ugly vegetable found in Latin markets and some grocery stores? Pronounced “hee-kuh-muh”, Jicama is a root vegetable that belongs to the legume family. Its raw texture is a cross between a raw potato and a water chestnut, and it can be stratchy. The flavor is subtle, and can be underwhelming if not seasoned well.
If you are trying it, I encourage you to taste it before proceeding. It can be eaten raw, and many people do. If you find it to be a little too starchy, try rinsing the cut pieces in water or blanching for two minutes.
I typically blanch it, rendering the jicama a little more tender while retaining the crisp texture and faintly sweet flavor. And when I say faint, I mean F-A-I-N-T.
So, what can you do with jicama? It works in stir-fries, soups, salads and more. One of my favorite dishes with jicama is my citrus-y Jicama Salad
. The salad pairs crunchy jicama with tart granny smith apples, sweet red bell peppers and peppery red onions. On top, a lime-ginger-garlic dressing.
Serve it with grilled chicken, tacos or just eat it alone. You can also toss in a couple of handfuls of prepared black beans too, to add a little protein.
Any which way, it’s delicious!
More Jicama RecipesSarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah’s Cucina Bella.