Jicama....It's starts with J but sounds like H

Jicama

Jicama is a vegetable native to Mexico and South America. Jicama is pronounced Hik-a-ma or Hee-ka-ma. At first glance it resembles a large radish or large turnip. The bulbous vegetable is actually a part of the legume family and grows on vines that can reach 20 feet in length. The vines stay close to the ground and the jicama can grow up to 50 pounds in size. But the ones found in the grocery store are usually between 2 and 4 pounds in weight. Often the larger the jicama the more likely the natural sugars in the plant turn and the flesh will become woody and starchy.

Jicama has been cultivated by all major Mesoamerican civilizations. The Spanish introduced it to the Philippines in the 17th century and from there to Southeast Asia and China. Jicama was also used as a staple onboard ships because it stored well, could be eaten raw and was also thirst quenching. Today it is most prominently used in Mexico, South China and in the U.S.

Other names for Jicama are Mexican potato, Mexican yam, Chinese potato, and Chinese turnip.

Jicama has a tough outside peel that is removed before eating and cooking. The flesh is white and crunchy, similar to the texture of a raw potato but wetter and sweeter. When picking out a jicama from the store, look for a medium sized, very firm bulb with a dry blemish-free skin. Softness and dark spots may indicate rot of the vegetable. Jicama should not be refrigerated before they are peeled as cold temperatures can damage them.   However, if you have left overs, put it in a air tight container in the refrigerator as it will dry out.

Here are some nutritional facts:

2.1 ounces of jicama (60 grams) equals:
*25 calories
*0 fat
*0 sodium
*0 cholesterol
*5 grams total carbohydrates
*3 grams dietary fiber
*1 gram sugar
*0 protein
*20 % daily requirement of vitamin C
*2 % daily requirement iron

The skin of the jicama is typically peeled before eating it raw. The flesh is very similar to the crunch of an apple and a potato without the starchy texture. Because you can cut the flesh and it not turn brown, jicama is perfect for salads. It stays crunchy so it is great on a vegetable platter with your favorite dips.

When cooking with jicama it tends to take on the flavors of the other ingredients so it is a nice compliment in roasted vegetables or stir fry.***

*** Do not eat other parts of the jicama plant as they may be poisonous. Mature seeds have a fairly high content of rotenone, a chemical used as an insecticide and pesticide.

So let's get to the meat of this tasty vegetable.  How to prepare jicama for your vegetable platter?  First peel the skin to reveal the sweet, white inside. We recommend using a sharp paring knife  as the skin is tough.  Once you have removed the skin, you are ready to cut the jicama into match sticks or slices or chunks as you would with an apple or potato.

Peeling a Jicama

Sliced and chopped Jicama

Now, let's make something!! How about Chicken & Jicama Salad with Red Peppers and Pesto Dressing?!

Chicken & Jicama Salad

Here's what you need:

2 cup leftover baked/roasted chicken, chopped

1/2 medium red pepper, chopped

1 cup jicama, chopped

1 Tablespoon minced shallot

1/2 teaspoon thyme

salt and pepper to taste

1/4 cup mayonaise

1/4 cup creme fraiche or sour cream

1 Tablespoon pesto (or to taste)

Here's what you need to do:

Combine chicken, red pepper, jicama, and shallots in mediume bowl.  In a small bowl, combine all other ingredients to make dressing.  Pour dressing over chicken mixture and combine.  Adjust seasoning as you like.  Chill before serving.  This recipe makes enough for 2-3 individuals.

If you haven't tried Jicama yet, it certainly is time.  You will find it in the produce section of your grocery store.  Remember, the J is really an H.

Now, go out and make something good.