Jicama

Subject: Jicama January 13th 2008, 1:44 pm

So, I'm wondering . . . have you ever fixed anything with Jicama? My local Kroger sells Jicama, cut in matchstick-size pieces and packaged in small plastic containers in the veggie section. I've bought that and deep-fried it, as a low carb replacement for french fries. Very good!

Over the weekend, though, I found some whole Jicama, added it to my stir fry last night, and loved it. Linda Sue's Seoul Chicken (see recipe index) and a stir fry make a yummy quick dinner, when you prepare the chicken ahead of time and reheat it in the oven.

Just FYI: Jicama looks like a potato, with a slightly lighter skin. It is difficult to peel, but easy to slice once the peel is off. It has the mouth feel of water chestnuts (but just a tidge less crunch), and a slightly sweet taste. It really added a wonderful flavor to last night's stir fry. With my eyes shut, I might have imagined it was some form of "lighter" tasting sweet potato. It added just the tiniest hint of sweetness to the stir fry, and was a nice addition to the usual (broccoli, red peppers, Chinese cabbage, mushrooms, onion).

From http://www.foodreference.com/html/art-jicama-history-facts.html

Jicama

Jicama belongs to the legume or bean family (Fabaceae). It is a popular dietary staple in Latin America and widely grown in Mexico and Central America. There are many names for Jicama including: the Mexican potato, Mexican yam bean, ahipa, saa got, Chinese turnip, lo bok, and the Chinese potato.

Jicama looks similar to a turnip or a large radish, and it can be used as an alternative to the water chestnut. Its skin is thin and can be gray, tan, or brown in color. Additionally, it has a short root and contains white flesh. The skin is typically peeled before eating it raw. Raw jicama tastes similar to a pear or apple. It also does not discolor when exposed to the open air for awhile. Because of this, raw jicama is often used as an accompaniment to raw vegetable platters. When jicama is used in cooking it tends to take on the flavors of the ingredients that it is being combined with. Therefore, jicama is a nice complement to various stir-fry dishes because it blends well with many vegetables and seasonings.

Jicama is a very versatile vegetable that contains a high amount of vitamin C, is low in sodium, and has no fat. One adult serving of jicama, which is equal to approximately 1 cup of cubed jicama or 120 grams, also contains only 45 calories.

Jicama is available year-round. When purchasing jicama, select tubers that are firm and have dry roots. Make sure that the jicama has an unblemished skin and that is not bruised. Once purchased, store jicama for up to two weeks in a plastic bag in your refrigerator.

Serving Size (60g)
Amounts Per Serving % Daily Value
Calories 25
Calories from Fat 0
Total Fat 0g 0%
Sodium 0mg 0%
Cholesterol 0mg 0%
Total Carbohydrate 5g 2%
Dietary Fiber 3g 12%
Sugars 1g
Protein 0g
Vitamin A 0%
Vitamin C 20%
Calcium 0%
Iron 2%

_________________
MODERATOR

Counting down the days till our next trip . . .