Food

Food Information

Vegetables

Tropical

JICAMA

The jicama is a white-fleshed tuberous root vegetable that plays the same role in the tropics as the white (Irish) potatoes in North America. The jicama is a member of the morning glory family and looks like a large yellow turnip. They flourish in tropical climates, in areas that are too warm for growing potatoes.

It has a crisp, crunchy flesh and a rather bland flavor that has just a hint of sweetness. Unlike the white potato, the jicama is excellent when eaten raw, especially when sprinkled with a few drops of fresh lime juice. It may be used raw in salads or cut into sticks and served with dips. It is often served with guacamole. It may be boiled, mashed, fried, or baked, as you would prepare white potatoes. Even after it is cooked, the jicama retains much of its crunchy, crisp texture. Jicamas are often substituted for the more costly, equally crisp, water chestnuts. They should be refrigerated after purchase.

Deamer 5/97