Content

• To step
• Part 1 of 3: Choosing and preparing the jicama
• Part 2 of 3: Eating jicama raw
• Part 3 of 3: Cooking with jicama
• Tips

Jicama is a plant that originates from Mexico. Only the root of the plant is edible, and it resembles a large, light brown turnip. The white interior has a crunchy texture resembling pear or raw potato. You can eat jicama raw or cooked, both ways of preparing this slightly sweet tuber are equally delicious.

To step

Part 1 of 3: Choosing and preparing the jicama

1. Choose a ripe jicama. You can buy jicamas at Asian food shops and some supermarkets. Find a small to medium sized jicama with a brown skin. It should be slightly shiny, and not dull. Choose a tuber without spots or soft spots.
   • The smaller jicamas are younger and sweeter. If you like a starchy flavor, choose a larger jicama, although the texture can be a bit woody.
   • The jicama should feel heavy for its size. If it feels light, it may already be a little dried out.
   • Jicama is not a seasonal vegetable, so it should be available all year round.
2. Scrub the jicama clean. Scrub the skin of the jicama with a vegetable brush or a cloth with water. You take the peel off, because it is not edible, but make sure you wash off all the dirt first.
3. Peel the jicama. It is easiest with a vegetable peeler or a potato peeler. Remove all pieces of peel, because it is not easy to digest, which can cause a stomach ache.
4. Cut the jicama. Using a sharp knife, cut the jicama into small strips, cubes, pieces or wedges, whatever shape you like best for the recipe you are using. The texture is a bit the same as potato. The meat should be firm and not give when you press it.
5. Keep the jicama fresh. If you are not going to use it right away, you can keep the jicama fresher for longer and prevent discoloration by submerging it in a bowl of cold water with a squeeze of lemon juice. The citric acid ensures that you can keep the jicama in the fridge for up to 2 days.

Part 2 of 3: Eating jicama raw

1. Add jicama to your salad. Jicama is a crunchy, flavorful addition to any salad. Cut the jicama into small strips or cubes and toss it through your salad. It goes really well with a lemon dressing.
   • Raw jicama is delicious in a fruit salad, with a dipping sauce, with leaf lettuce, chicken salad, pasta salad or any other salad.
2. Make jicama slaw. This tasty recipe goes perfectly with steak or fish. Cut a small jicama into very thin strips and mix with the following ingredients for a delicious salad:
   • 1/2 cabbage,
   • 1 large carrot, grated
   • 120 ml of lime juice
   • 2 tablespoons of vinegar
   • 1 tablespoon of honey
   • 120 ml grape seed or canola oil
   • Salt, pepper and other spices to taste
3. Make jicama chips. If you have a well-ripe, sweet jicama, you can also eat it separately. It is a delicious healthy starter or side dish. Cut the jicama into thin slices. Place them nicely on a plate and squeeze lemon juice over them. Drizzle with salt, pepper and chili powder.
4. Serve the jicama with a dipping sauce.

Part 3 of 3: Cooking with jicama

1. Bake jicama in the oven. The meat of the jicama is just as tasty fried as it is raw. When you bake it, it becomes slightly sweeter. Try baking jicama instead of potatoes. Use the following method:
   • Preheat the oven to 200ºC.
   • Peel and dice the jicama.
   • Toss the cubes with 60 ml oil for frying, salt, pepper and your favorite herbs.
   • Bake the jicama cubes in the oven for 15 minutes.
2. Sauté a jicama. Sautéed jicama is a unique and delicious side dish. Peel the jicama, cut it into cubes, heat some oil in a frying pan and fry the jicama until golden brown. Season with salt and pepper to taste.
3. Make stir-fried jicama. Jicama is a delicious vegetable to replace potato in a stir-fry dish. Chop the jicama into bite-sized pieces and put it in the skillet or wok with your other vegetables, such as peas, carrots and green beans. Top with soy sauce, rice vinegar and sesame oil.
4. Make a stew with jicama. You can add jicama to any stew or soup. Cut the jicama into small cubes and add it to your favorite soup or in a stew towards the end of the cooking time.
5. Make boiled and mashed jicama. Jicama puree is an excellent substitute for mashed potatoes. Peel the jicama, make cubes of it and cook it in water with a little salt until tender. Add a peeled and crushed clove of garlic for extra flavor. Let the jicama simmer until you can easily poke it with a fork, then drain and mash it with a potato masher. Add butter and milk and stir until the puree is light and fluffy.

Tips

• Sliced ​​jicama can be stored in the refrigerator or at room temperature for 4 hours without spoiling. It won't discolour, but it will dry out, so cover it or keep it in a container of water until ready to use.
• It is best to keep jicama unpeeled, at room temperature. A jicama will spoil more quickly in the refrigerator because it is too moist there. You can keep it good on the counter for up to a month.