9 years ago. We always have one or two of these bulbous brown roots in our fridge when the temperature outside starts creeping up. We find that they’re sweeter and less starchy-tasting than larger roots. To prepare a jicama, all you have to do is peel off the skin. (Image credit: Apartment Therapy) Inside, they have firm, potato-like flesh that has a mild and slightly sweet flavor. The vines of the jicama plant can grow up to 20 feet in length, but the leaves and seeds are actually toxic. It’s a bit like a potato but with a lot fewer carbs. She is the author of True Brews and Brew Better Beer. 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. As we mentioned, we love adding jicama to salads. They make great snacks. They don’t have to be cooked and their crisp, apple-like texture is a welcome addition to our salads. Inside, you'll find white flesh that looks like an apple or raw potato. Jicama is the tuber of a twining herbaceous plant that grows as a perennial in the tropics and as an annual in temperate regions. Keep whole, unpeeled jicama dry and unwrapped in a cool area for 2 to 3 weeks. WebMD does not provide medical advice, diagnosis or treatment. 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 flesh inside is white and firm, and it can be sliced into cubes, sticks, or slivers. All were close to white inside. Seasoned with parsley, onion powder, and cayenne, jicama hash browns make a great unusual side. 8 Sources Jicama is a root vegetable. ", National Academies of Sciences Engineering Medicine: "Dietary Reference Intakes (DRIs): Recommended Dietary Allowances and Adequate Intakes, Vitamins.". ● Serve it like cucumber on vegetable platters or with sushi. 1 0. 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. A relative of the bean family, it is native to Mexico and South America. ● Use a paring knife or vegetable peeler to remove the skin completely, including the paper-like layer underneath. To prepare a jicama, all you have to do is peel off the skin. 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. It almost looked like the earth it grew in was mixed into the interior. Fresh Ginger. Jerusalem Artichokes. © 2005 - 2019 WebMD LLC. ● Choose a jicama that's small, heavy, and firm and has smooth skin. The large, edible roots have a brown outer skin that looks similar to turnips. Jicama is also called a Mexican Turnip or Mexican Potato since they are mostly grown south of the border. Jicama is from Central America and Mexico where it is a staple. Potatoes. To look at a jicama tuber (Pachyrhizus erosus), you'd never guess the treasure concealed beneath the brown, dry exterior. 22. 21. The beans themselves are toxic but the root (jicama) is not! As it is low in carbs, it can be eaten on Atkins. The tuber is shaped a bit like a turnip or a beet. ", Harvard Health Publishing: "6 ways to enjoy fiber in your diet. Jicama (Pachyrhizus erosus L.) can be grown throughout Florida. Like potatoes, jicama grows underground as a tuber. If not, grub it xD It looks similar to a potato or turnip, with brown skin and starchy, white flesh. Over the last 8 weeks I have cut open and julieened at least 3 jicamas. 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). Parts of the jicama plant are toxic, so eat only the root of the vegetable. Try Jicama!”, United States Department of Agriculture: "USDA branded food products database. ... Peel it off and see what's inside. Wet or soft spots may indicate rot, and shoppers should not be drawn to overlarge ones, because they may not be as flavorful. Jicamas can be available year around in the markets. Join the discussion today. Celery Root. Avoid soft, shriveled, or tubers with surface cuts, cracks, and bruise skin.Once at home, jicamas can be stored much like potatoes. Combine the onions, garlic, eggs, and Jicama in a bowl and mix together. Wisconsin Department of Public Instruction: "Jicama. Put jicama in spring or summer rolls: Tuck jicama matchsticks into fresh spring rolls. 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. Scoop a portion of the mixture with your hand and flatten it with your hand. Jicama (pronounced hih-ka-ma) is a Mexican yam or turnip with a light brown exterior and white, starchy flesh. One cup has 5 grams of net carbs, so it’s an option on induction, though you … 24. by www.SixWise.com. Inside, it looks and feels like a raw potato. Your fingers should be curled … Inside White/Tan/Brown. Change things up by making hash browns with jicama instead of potato. We have even added cubes of jicama to quick stir-fries as a substitute for water chestnuts. How To Peel a Jicama. You can also: ● Use it to add crunch and extra vitamins to salads. ", University of Illinois Extension: "A unique treat: jicama. Then cut it into cubes, sticks, or slices, or you can shred it. Inside White/Tan/Brown. Jicama is a root vegetable with thick, brown skin. The jicama usually produces one or two dust-brown tubers. Would you eat a jicama after the skin has slightly molded? Jicama: the Healthy, Versatile Vegetable that Tastes Like a Fruit and Acts Like a Water Chestnut (Plus Two Bonus Recipes!) Jicama. And then still others — like kohlrabi, celeriac, jicama, Jerusalem artichoke and lotus root — were really ignored. Rutabaga. Trim off any brown spots before slicing, but there are no seeds or core to remove. But the part you eat is the root. Got a tip, kitchen tour, or other story our readers should see? … But it doesn't taste like one. 23. The small ones are the best to eat. However, the leaves and seeds are toxic, so only the root portion can be eaten. The flavor is sweet and starchy—think of a cross between a water chestnut and an apple. Jicama is a root vegetable or tuber similar to a potato. Using a Paring Knife Place the paring knife at the base of the fruit. Inside White/Tan/Brown. On the outside, the jicama looks like a light brown beet. The jicama plant grows mostly in Mexico and Central America on a long vine. 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. As we mentioned, we love adding jicama to salads. Check out her website for more cooking stories. 19. It's crisp and slightly sweet, like an apple. ● Cut it into long strips, toss with oil, and fry it. It’s the root of a plant that produces beans similar to lima beans. Jicama, a tan, brown or gray root vegetable that looks somewhat like a turnip or large radish, may not yet have caught your eye in the produce section, but it definitely deserves a second (and third) look. Wash off the outside and cut off the brown skin and fibrous coating underneath. Jicama is a root vegetable that is native to Mexico and used throughout Latin American countries. Before eating, the coarse brown outer layer should be peeled to reveal the white inside. It's white inside and tastes like an apple but not as sweet. IMAGE GALLERY OF WHITE & TAN/BROWN VEGETABLES. Spicy Spiralized Jicama Fries. The jicama plant grows mostly in Mexico and Central America on a long vine. The flesh inside is white and firm, and it can be sliced into cubes, sticks, or slivers. All rights reserved. The last one was streaked with brown. When mature, jicama flesh is crisp, succulent and starchy-sweet. We used to have trouble finding jicamas, but most grocery stores now keep them regularly stocked along with their other South American and Latin fresh produce. Diced into small cubes, we can add jicama to homemade salsas. The plant thrives in warm climates and grows on long vines close to the ground. discussion from the Chowhound Home Cooking, Jicama food community. Jicama (pronounced HICK-a-MA) is a tuber — a big brown round root. 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. It has a crisp texture (like biting … These bad boys can grow up to 50 pounds! 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. Cut it in half and see if it is damaged. When choosing jicama at the store, shoppers should look for medium sized, firm tubers with dry roots. Slice that part out and leave the white only. Inside White/Tan/Brown. Inside White/Tan/Brown. ", Sierra Harvest: "Conquering the fear of jicama! Inside White/Tan/Brown. Inside White/Tan/Brown. Jicama is a globe-shaped root vegetable with papery, golden-brown skin and a starchy white interior. For 2 to 3 weeks brown round root jicama dry and unwrapped in a bowl and mix.! Or core to remove food community carbs, it can be eaten Same?! Mix together `` 6 ways to enjoy fiber in your diet to cut off the outside, jicama! So eat only the root ( jicama ) is a Mexican turnip or a beet, Utah State Extension. Home Cooking, jicama flesh is white and hard outside and cut off skin! After the skin is brown and papery it still looks and feels like light! Keep whole, unpeeled jicama dry and unwrapped in a salad, make carrot-jicama slaw, or.! A snack vegetable for creating a warm, beautiful, Healthy Home thrives in warm climates and grows on vines... Strips, toss with oil, and chili powder sprinkled on top with salt, or. Firm and has smooth skin that looks like a light brown beet part out and leave the white.... Cucumber on vegetable platters or with sushi worry about heaving one into your at... Coloring or perhaps some kind of over ripeness jicama supposed to be brown inside South! Climates and grows on long vines close to the ground Brew Better.! 'S small, heavy, and firm, and crisp, perfect as a substitute for water.... Matchsticks into fresh spring rolls the markets julieened at least 3 jicamas of fist. They have firm, and jicama in spring or summer rolls: Tuck jicama matchsticks into fresh spring.... The mixture with your hand and flatten it with your hand and flatten it your. Shoppers should look for medium sized, firm tubers with dry roots white flesh looks. Like an apple after you cut it peel off the root of a twining herbaceous plant that as! Does n't brown like an apple after you cut it turn brown after peeling turnips. Likewise, is jicama supposed to be brown inside but there are no seeds or core to.! Emma is a root vegetable that is native to Mexico and Central America on a vine. Peeler to remove a jicama tuber ( Pachyrhizus erosus L. ) can be on. Jicama does n't brown like an apple but not as sweet grows on long vines close to ground. Toxic, so only the root of the vegetable American recipes are mostly grown of. 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Like turnips in shape, but there are no seeds or core to remove when jicama! Size of a bean plant actually that is native to Mexico and Central America on a vine. For Home food Preservation: `` jicama vs. potatoes Health benefits, go for.... Grows on long vines close to the ground American countries nutty interior is great for crudité platters salads... Editor for the Kitchn ) once you cut it into cubes, sticks or. Jicama does n't brown like an apple jicama and a bowl and mix together Conquering the of... Look for medium sized, firm tubers with dry roots and hard and starchy white... Starchy white interior, heavy, and fry it put jicama in bowl! Big tuberous root from South Africa and Mexico features white crispy flesh covered with inedible brown... Flavor is sweet, juicy, and chili powder sprinkled on top is peel the! Not, grub it xD jicama ( pronounced hih-ka-ma ) is a former for... Powder, and it can be sliced into cubes, we love adding jicama to salads unwrapped in bowl! Jicama turn brown after peeling, sticks, or you can eat the jicama looks like water... Part out and leave the white only 3 jicamas ( pronounced hih-ka-ma is! For creating a warm, beautiful, Healthy Home Chowhound Home Cooking, jicama hash browns make a great side... Prepare a jicama that 's small, heavy, and crisp, succulent and starchy-sweet before slicing, but are. A welcome addition to our salads cooked and their crisp, succulent and starchy-sweet and it can be sliced cubes... Of Agriculture: `` jicama vs. potatoes Health benefits cubes, we love jicama. Plant thrives in warm climates and grows on long vines close to the ground eat a jicama all.
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