Jicama Adds Variety

From Sonoma Diet

Jicama in the House

Pronounced HEE-ka-ma, this root vegetable is widely used in Mexican and Central American cooking. Lucky for us, it's available year-round in the produce departments of most grocery stores (although you may need to venture to a specialty market or health food store to find it). Jicama looks like a turnip or large radish, with thin brown skin and crisp, juicy flesh similar in texture to that of a green apple or a water chestnut, with a very subtle flavor. Although it's known as a Mexican potato, jicama is lower in calories and less starchy than its tuber cousin. It is a good source of vitamin C, fiber, iron, potassium, and calcium. When purchasing jicama, look for hard roots that seem heavy for their size, which can range anywhere from 1/2 pound to 5 pounds. Look for dry roots and unblemished skin. Jicama can be stored for up to two weeks in a bag in the refrigerator. To eat it, just peel the skin. When lightly cooked, jicama's taste becomes milder yet the vegetable retains its crisp texture.

Dr. Guttersen's Tip of the Day

Jicama Adds Variety

Jicama is a great addition to stir-fry dishes since, along with the texture it provides, it takes on the flavors of the other foods it's cooked with. It's also a great accompaniment to a salad or raw veggie tray, as it doesn't brown or discolor once it is cut. For a tasty snack, sprinkle lime juice and chili powder on jicama — the traditional way it's served in Mexico.