Jicama is my new favorite...whatever jicama is. No, but seriously, I feel like after discovering jicama (I've been told it's a vegetable) I've added a whole new flavor into my life that I now use all the time! It's funny how last year I didn't even know about this root vegetable and now, suddenly, I add to every salad, taco, wrap, crudité, stir-fry and salsa I make (really, it does go with everything). It has a mild flavor- kind of like if you mixed a pear and potato together, and adds a fresh crunch to everything. It's the perfect ingredient for brightening up a spicy meal or eating raw on it's own with dip.
While jicama looks intimidating, it's actually really easy to slice up and add to dishes. The big, ugly, brown and round ball doesn't look exactly appetizing (so much so that Jamie and I were a little lost on how to make it look pretty in photos), but it's delicious, I swear. It's white center is refreshingly sweet, juicy, a little nutty and crisp. Sometimes I just eat it plain with a little lime and chili powder like the spicy mango and pineapple spears we made back in July. I also add it to my stir-fries, often replacing watercress (which I hate). You can cook the jicama in the stir-fry and it will still retain it's crunch. My favorite thing to add it to, though, is tacos. It's been making our boring taco night so much more interesting and has become our new favorite taco fixing.
To peel jicama you don't need to use a peeler - just slice the skin off. You can either slice it into spears or dice it up orrrr you can do what I do when I am feeling lazy and order it pre-diced from Fresh Direct. Then, all week I just sprinkle the diced jicama on everything I make.
Jicama is also healthy! Just a cup of raw jicama contains 24 percent of the dietary fiber you need in a day and 40 percent of your Vitamin C. It's a perfect desk-side snack that satiates hunger, but is low in calories,. Another fun fact, it's also known as a yambean, which is kind of adorable.
Here are a few recipes from around the web that hopefully will inspire you to pick up my latest culinary obsession and try it out or at least order it pre-diced and sprinkle it on a salad.
Do you love jicama? Am I late to the game on this one? What dishes do you like to add it to? I'd love to find new ways to use it!