FoodFood InformationVegetablesTropical
The jicama is a white-fleshed tuberous root vegetable that plays thesame 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 largeyellow turnip. They flourish in tropical climates, in areas that are toowarm for growing potatoes.
It has a crisp, crunchy flesh and a rather bland flavor that has just ahint of sweetness. Unlike the white potato, the jicama is excellent wheneaten 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. Itis often served with guacamole. It may be boiled, mashed, fried, or baked,as you would prepare white potatoes. Even after it is cooked, the jicamaretains much of its crunchy, crisp texture. Jicamas are often substitutedfor the more costly, equally crisp, water chestnuts. They should be refrigeratedafter purchase.
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