Jicama

What Is Jicama?

Jicama (Pachyrhizus erosus), native to Mexico and Central America, is a ball-shaped root vegetable with a yellowish-brown skin. Once peeled, its interior is white, juicy, and very crisp; its taste is described as mildly sweet, somewhere between apple and pear.

Only the root of the plant is eaten; its seeds and above-ground green parts naturally contain toxic compounds (rotenone) and must never be consumed.

Nutritional Values of Jicama

100 g of raw jicama contains only 38 kcal of energy; it is a low-calorie, high-fiber (4.9 g) root vegetable. It is a good source of vitamin C with 20.2 mg.

What Are the Benefits of Jicama?

With its low calorie count and high fiber content, jicama is a vegetable that can stand out as part of a balanced diet; vitamin C is among the nutrients that contribute to general immune support.

This information is general; jicama is a food, not a substitute for medical treatment.

How to Choose Jicama?

Fresh jicama should be firm, heavy, and have a smooth skin; soft or wrinkled roots have gone stale.

• The skin should be crack-free, dry, and firm.
• Medium-sized roots are less likely to be fibrous than larger ones.
• Roots that feel heavy in the hand are juicier and fresher.

How to Store Jicama?

Whole jicama can be stored in a cool, dry place for 2-3 weeks as long as it is not cut; refrigeration is not required. After cutting, it should be consumed within a few days in an airtight container in the refrigerator.

Using Jicama in the Kitchen

Jicama is first peeled of its tough skin, then mostly consumed raw, cut into thin slices or sticks. In Mexican cuisine it is turned into a classic snack with lime juice, salt, and chili powder; it is also used in salads and wraps.

How Is Jicama Salad Made?

Jicama cut into thin sticks is mixed with corn, red onion, and mango, then dressed with lime juice to create a refreshing summer salad.

Can Jicama Also Be Cooked?

Yes, thinly sliced jicama can also be consumed briefly stir-fried or boiled; however, since it largely loses its crispness when cooked, raw is preferred in most recipes.

Which Recipes Use Jicama?

Jicama salad, lime-and-chili jicama sticks, taco garnish, and mango-jicama salsa are the most common forms of use.

Frequently Asked Questions

Is jicama eaten raw?

Yes, jicama's root can be safely eaten raw once peeled; this is its most common form of consumption.

Are jicama seeds eaten?

No, jicama seeds and the plant's above-ground parts naturally contain toxic compounds and must never be consumed; only the root is safe.

What does jicama taste like?

It has a mildly sweet, refreshing, and crisp taste, generally described as a flavor between apple and pear and a texture between potato and turnip.

Where is jicama found?

In Turkey it can be found fresh in the exotic vegetable sections of large supermarkets and some greengrocers.

Does jicama resemble turnip?

Although it resembles turnip in appearance, it is significantly different in taste and texture; jicama is juicier, crisper, and mildly sweet.