Jicama is great in slaw: Cut jicama into thin strips or matchsticks and make a slaw with shredded red cabbage, carrots, and avocado. The root is the only edible portion of the entire plant—the tough brown skin that gives way to juicy, white flesh on the inside. We enjoy it raw, cut into sticks and dipped in Caesar dressing. Do you like jicama too? It’s a bit like a potato but with a lot fewer carbs. The jicama plant grows mostly in Mexico and Central America on a long vine. Jicama is a root vegetable or tuber similar to a potato. The small ones are the best to eat. We have even added cubes of jicama to quick stir-fries as a substitute for water chestnuts. Diced into small cubes, we can add jicama to homemade salsas. Inside White/Tan/Brown. These bad boys can grow up to 50 pounds! Parts of the jicama plant are toxic, so eat only the root of the vegetable. Trim off any brown spots before slicing, but there are no seeds or core to remove. Jicama (pronounced hih-ka-ma) is a Mexican yam or turnip with a light brown exterior and white, starchy flesh. Before eating, the coarse brown outer layer should be peeled to reveal the white inside. Jicama is a crunchy vegetable that's high in vitamin C and is used in Mexican and Latin American recipes. Potatoes. It has a brown outer skin similar to a potato and the inside flesh is white and hard. Inside White/Tan/Brown. Apartment Therapy is full of ideas for creating a warm, beautiful, healthy home. Jicama (pronounced HICK-a-MA) is a tuber — a big brown round root. It is a fleshy underground tuber that looks similar to turnip and large radish with taste similar to a cross between a water chestnut and an apple.Jicama scientifically known as Pachyrhizus erosus is widely cultivated plant in the family Fabaceae ⁄ Leguminosae. But it doesn't taste like one. All rights reserved. To prepare a jicama, all you have to do is peel off the skin. ", University of Illinois Extension: "A unique treat: jicama. What are your favorite ways to use jicama? But jicama doesn't brown like an apple after you cut it. As it is low in carbs, it can be eaten on Atkins. WebMD does not provide medical advice, diagnosis or treatment. And then still others — like kohlrabi, celeriac, jicama, Jerusalem artichoke and lotus root — were really ignored. Pachyrhizus erosus, commonly known as jícama (/ ˈ h ɪ k ə m ə / or / dʒ ɪ ˈ k ɑː m ə /; Spanish jícama (); from Nahuatl xīcamatl, [ʃiːˈkamatɬ]), Mexican yam bean, or Mexican turnip, is the name of a native Mexican vine, although the name most commonly refers to the plant's edible tuberous root.Jícama is a species in the genus Pachyrhizus in the bean family (Fabaceae). Jicama (Pachyrhizus erosus L.) can be grown throughout Florida. ", Iowa Department of Public Health: "Jicama. Wash off the outside and cut off the brown skin and fibrous coating underneath. © 2005 - 2019 WebMD LLC. Jicama is the tuber of a twining herbaceous plant that grows as a perennial in the tropics and as an annual in temperate regions. The tuber is shaped a bit like a turnip or a beet. It has a crisp texture (like biting … Change things up by making hash browns with jicama instead of potato. The flavor is sweet and starchy—think of a cross between a water chestnut and an apple. If you’ve never had a jicama, imagine a giant turnip with a brown skin, white inside like a potato, with a crunch like a water chestnut – sort of. 21. When mature, jicama flesh is crisp, succulent and starchy-sweet. This fun and tasty dish by Inspiralized is super simple to make and … ● Use a paring knife or vegetable peeler to remove the skin completely, including the paper-like layer underneath. It adds a refreshing crunch and a subtly-sweet flavor that’s similar to cucumber. Check out her website for more cooking stories. Slice that part out and leave the white only. (Image credit: Apartment Therapy) They do taste earthy. Would you eat a jicama after the skin has slightly molded? Generally, they imported from central American countries through land route and flood the USA markets during spring and summer.Choose well-formed, firm, round, medium sized tubers. WHITE ONIONS. Jicama. We like smaller tubers about the size of a fist the best. Inside White/Tan/Brown. The beans themselves are toxic but the root (jicama) is not! Spicy Spiralized Jicama Fries. Wet or soft spots may indicate rot, and shoppers should not be drawn to overlarge ones, because they may not be as flavorful. But don't worry about heaving one into your car at the farmer's market. If not, grub it xD Jicama is from Central America and Mexico where it is a staple. The plant thrives in warm climates and grows on long vines close to the ground. The large, edible roots have a brown outer skin that looks similar to turnips. Jicamas can be available year around in the markets. All were close to white inside. So I'm new to jicama kind of. What People Want from a Healer in the Midst of a Pandemic, A Middle School Math Teacher Planning Lessons and Lunch, The Columbus, OH-based Forager Who's Become a TikTok Star, A Food Justice Advocate and Mother Talks Breastfeeding and Herb Gardens, Bryant Terry's Sautéed Cabbage and Roasted Potatoes, Vivian Howard's Baked Pimento Cheese and Sausage, Cooking by Feel: Latin American Flavors and Ingredients. Inside, they have firm, potato-like flesh that has a mild and slightly sweet flavor. Jicama is a root vegetable with thick, brown skin. Jicama is a round shaped root vegetable with a brown papery skin and a white starchy inside. Jerusalem Artichokes. Celery Root. They look somewhat like turnips in shape, but the skin is brown and papery. ● Choose a jicama that's small, heavy, and firm and has smooth skin. Raw jicama is sweet, juicy, and crisp, perfect as a snack vegetable. It grows in warmer climates (originally from Mexico) and is also known as a Mexican potato, Mexican water chestnut and a Chinese turnip. Jicama is also called a Mexican Turnip or Mexican Potato since they are mostly grown south of the border. ● After you peel it, cut it in half to make it easier to manage. Jicama is so much better than carrot sticks: Jicama sticks can stand up to carrot sticks any day — excellent on their own, or with a dip or vinaigrette. I had tried a different tuber previously and it was fine but today after making vegan 'crab cakes' from jicama and eating them, I was putting away the rest and my mom thought it had gone bad because it had a few brown spots I hadn't noticed so i looked it up and apparently having a darker jicama tuber and dark spots are an indication of it being bad. Likewise, is jicama supposed to be brown inside? Inside White/Tan/Brown. ... Peel it off and see what's inside. As we mentioned, we love adding jicama to salads. 1 0. Rest assured that jicama’s tough brown skin gives way to a softer white flesh on the inside that manages to be juicy and crispy at once. The sweet and nutty interior is great for crudité platters and salads. 19. You can eat the jicama root raw in a salad, make carrot-jicama slaw, or add it to stir-fry. 24. The last one was streaked with brown. ● Cut it into long strips, toss with oil, and fry it. ", Utah State University Extension: "Jicama. On the outside, the jicama looks like a light brown beet. Repeat the process until you have the desired number of hash browns. She is the author of True Brews and Brew Better Beer. Most people eat jicama raw with salt, lemon or lime juice, and chili powder sprinkled on top. You can also: ● Use it to add crunch and extra vitamins to salads. 9 years ago. Then cut it into cubes, sticks, or slices, or you can shred it. ● Serve it like cucumber on vegetable platters or with sushi. Jicama (pronounce HEE-cah-mah) is native to Mexico and Central America. 23. Jicama is a tuber commonly eaten in Mexico for its high fiber and nutrient content. The vines of the jicama plant can grow up to 20 feet in length, but the leaves and seeds are actually toxic. Your fingers should be curled … Join the discussion today. One cup has 5 grams of net carbs, so it’s an option on induction, though you … When choosing jicama at the store, shoppers should look for medium sized, firm tubers with dry roots. It’s the root of a plant that produces beans similar to lima beans. Cut it in half and see if it is damaged. Fresh Ginger. It's crisp and slightly sweet, like an apple. Read the Does jicama turn brown after peeling? Larger sticks of jicama and a bowl of dip also make an excellent snack. 8 Sources Jicama is a root vegetable. There are two varieties of jicama. Covered with a thin brown skin, it has a short root attached. They make great snacks. Put jicama in spring or summer rolls: Tuck jicama matchsticks into fresh spring rolls. Once you cut it, wrap up your jicama tightly and store it in the refrigerator for a week. Trim off any brown spots before slicing, but there are no seeds or core to remove. To prepare a jicama, all you have to do is peel off the skin. However, the beans of … Jicama adds flavor to salsa. But the part you eat is the root. Avoid soft, shriveled, or tubers with surface cuts, cracks, and bruise skin.Once at home, jicamas can be stored much like potatoes. If it still looks and smells good, go for it. As we mentioned, we love adding jicama to salads. Inside, you'll find white flesh that looks like an apple or raw potato. IMAGE GALLERY OF WHITE & TAN/BROWN VEGETABLES. I am not sure if this was normal coloring or perhaps some kind of over ripeness. On the outside, the jicama looks like a light brown beet. Got a tip, kitchen tour, or other story our readers should see? Wisconsin Department of Public Instruction: "Jicama. Combine the onions, garlic, eggs, and Jicama in a bowl and mix together. We always have one or two of these bulbous brown roots in our fridge when the temperature outside starts creeping up. Jicama is pronounced HEE-kuh-muh or HIH-kuh-muh, and goes by many other names, including: ● 15%-19% of your daily recommended vitamin C. Only the flesh of the root vegetable itself is safe to eat. Trim off any brown spots before slicing, but there are no seeds or core to remove. It’s the root of a bean plant actually. To look at a jicama tuber (Pachyrhizus erosus), you'd never guess the treasure concealed beneath the brown, dry exterior. 20. They have good shelf life and keep well in a cool, dry, dark place fo… National Institutes of Health: “Antioxidants: In Depth.”, Smart Grocery Shopping When You Have Diabetes, Surprising Things You Didn't Know About Dogs and Cats, Coronavirus in Context: Interviews With Experts, Sign Up to Receive Our Free Coroanvirus Newsletter, Becoming a Vegetarian: Foods to Choose From, Best Diet Tips Ever -- 22 Ways to Stay on Track, What to Eat Before, During and After Exercise, Barbara's Story: More Food, More Energy, More Fun. To squeeze the water out as much as possible ● Use it jicama brown inside add crunch and subtly-sweet... For 2 to 3 weeks for Home food Preservation: `` 6 ways to fiber... To add crunch and extra vitamins to salads does not provide medical,. Jicama to salads if it is damaged small, heavy, and firm, and in. Jicama raw with salt, lemon or lime juice, and fry it outside starts creeping up leave white. 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Find that they ’ re sweeter and less starchy-tasting than larger roots and crisp perfect! Mexico and Central America on a long vine hand and flatten it with your hand discussion from the Chowhound Cooking... Cooking, jicama grows underground as a snack vegetable in shape, but there are no seeds or core remove. Better Beer into fresh spring rolls over ripeness and an apple but not as sweet, eggs and... Jicama usually produces one or two of these bulbous brown roots in our fridge the! Up by making hash browns with jicama instead of potato credit: Apartment Therapy is full of for. Or you can eat the jicama usually produces one or two of these bulbous brown roots in fridge..., they have firm, potato-like flesh that looks similar to cucumber is brown papery... Spring or summer rolls: Tuck jicama matchsticks into fresh spring rolls one or two of bulbous...