Jicama
What is crunchy and sweet and brown all over?……….
Jicama (pronounced hih-ka-mah) may not look appetizing, but what lies beneath its dirt-laden, earthy facade is what makes this root vegetable stand out. Jicama grows underground like all other root vegetables and looks very similar to a turnip, with a thin, brown skin and an opaque-white flesh. While jicama resemble turnips, the two vegetables are surprisingly not related. Jicama is much sweeter than its tuber look-alike and bites like a crunchy apple. Because it is sweet and crisp, it is best eaten raw in salads; but, before eating jicama, like most other root vegetables, the exterior should be thoroughly washed and peeled – the papery skin is bitter and best be avoided.
Native to Mexico, jicama is extremely popular in Mexican cooking, especially in fresh fruit salsas and green salads. It can also be used in soups and rice dishes, as it contains some starch-like qualities similar to white potatoes.
Jicama can be found in most grocery stores and specialty Asian or Latin markets and is fairly simply to select. Although jicama are usually large, about the size of a turnip, choose one that is no bigger than two fists combined. Why? Well, because when the root grows too much, the natural sugars inside begin to convert into bitter starches, making the jicama not very tasty. Make sure that the root you select is dry and not bruised, as moistness and imperfections are signs that the vegetable could be rotten. Once you take the jicama home, unless it will be eaten right away, you should refrigerate the root so as to preserve it longer.
The first time I tried jicama was in a tequila-spiked black bean and mango salad. Its sweetness heightened by freshly squeezed lime juice and chopped cilantro, the jicama lent a refreshing crunch to the salad, tastefully complementing the creamy, salty beans and the sweet, juicy mango.
So, next time you see jicama at the store, pick out one to take home and toss julienned strips of the vegetable into your boring salad for a delicious, revitalizing crunch.