In hot, sultry summer regions like Florida, jicama is one of the few vegetable crops that tolerates the blistering sun and daily deluges of thunderstorm rains in the garden that forms large tubers in autumn and early winter. I’ve never tried jicama, but I’m thinkin I’m gonna pick some up on the way home from work today! Detoxinista. It stays crisp when cooked, making it one of the wonderful vegetable in stir-fries. If you haven’t been formally introduced to the whole vegetable, you probably don’t know what you are looking for. A bulb may weigh one or two pounds and has a rough 'n' tough brown … 3. The jicama is a "light" sweet and, unlike the sweet potato or yam, is fairly juicy. I always get confused with the difference between the sweet potato and yam. We all miss bread, I thought the same thing. Specifically, the edible portion of the jicama plant is the root. Quick pickle jicama … In 100 grams of jicama there are the following: About 9 grams of carbohydrates. Jicama, like other root vegetables, is a relatively high-fiber and low-carb vegetable. The taste is best described as a cross between a water chestnut and an apple. p.s. This tuber is different from the sweet potato, which, as I recall is a pale yellow? And What Does It Taste Like? Here are the simple facts about its nutrition. What Does Jicama Taste Like? That makes jicama a root vegetable. Reply. Marie Flint (author) from Jacksonville, FL USA on January 12, 2014: Hi, Jodah! It looks like a cross between an apple and a turnip. The texture of jicama is crisp and crunchy, similar to a potato, apple, or pear. dragonmamma 12 years ago . Just think about jicama. The skin of jicama is dry and thin. 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. c oliver | Sep 30, 2008 11:40 AM 6. What Does Jicama Look Like? If you’re looking for jicama recipes, you’ve come to the right place. Looking for a reason to whip out your food processor? The flowers produce pods that are similar to lima beans. Jicama can be eated raw or cooked and has a sweet, nutty flavor with a crisp texture that is retained if cooked only briefly. Makes the skin look healthier and fresh, thanks to the vitamins B and C, Jicama’s help your skin look younger and fresh. Native Range. Jicama can be combined with other vegetables in stir-fries or added to savory soups or stewed with meat and poultry. New to Chowhound? You can mash jicama like a potato. It was the perfect addition to this slaw. Many Asian grocers also stock jicama. But they are the good carbs in the form of dietary fiber. Serve it, sliced open, with butter, sour cream and chives. Does jicama turn brown after peeling? Jicama is actually high in carbohydrates. Inside, it looks like a potato, is crispy and juicy like a firm pear, but it tastes sweet and starchy like an apple. And, like the tofu of the vegetable world, it soaks up sauces like a champ. The jicama looks more like a light coloured turnip. Jicama is a squat, knobby, earth-colored root vegetable that resembles a turnip with an apple-like, nutty flavor. Jicama is frequently used raw, but it can be cooked, too -- think stir-fried or sautéed. that jicima in the picture looks like a loaf of bread lol. Warnings . Look no further than jicama rice, a sweeter version of your standard white rice. But don’t eat them! The texture is crisp, juicy, and crunchy. Jicama is relative of the potato family and looks similar to a turnip or a large radish. Jicama Rice. So now we know what a jicama is and where it came from, but the real question is what does jicama taste like? Wizard 7 years ago . Jicama does not freeze well and freezing is not recommended for quality purposes. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. But the taste of jicama is described … I hear it all the time when customers bite into jicama. Look for whole jicama bulbs at large supermarkets and Latin or Asian grocery stores. Simply pierce the whole, washed jicama with a fork and bake it at about 375 degrees until softened, approximately 45 minutes. I’ve got a confession to make: I still have hash-brown potatoes every Sunday morning. It really did taste like an apple with a much more mellow and neutral flavor. It is delicious raw and makes a crunchy, flavorful addition to salads. If you’re familiar with Asian pears or water chestnuts used in Asian cooking, you can imagine jicama feeling and tasting pretty similar — with a crisp, somewhat juicy, white interior. Don’t forget fresh herbs—parsley, cilantro, and oregano work well—and a splash of lime juice and your favorite hot sauce for an added kick. In the Southwestern state that I call home, jicama is a very common food. Eat it raw with salsa or your favorite dip, bake it like a not-so-starchy potato or add it to stir-fries for a little crunch. I'm having a little dinner party tonight. Pachyrrhizus erosus is the most common variety although Pachyrhizus tuberosus and Pachyrhizus ahipa are also cultivated for their roots. Reply. All of the parts of the plant above ground including the stems, leaves, flowers, pods and seeds are poisonous. And the jicama taste is light and refreshing… almost like a mild fruit flavor. About 5 grams of fiber (that’s 20% of your daily recommended intake!). Does it taste like a potato? Jicama is a vegetable not a fruit. The flavor is sweet and starchy. Vegetarian Taco Salad. Unlike a baked potato, though, its skin is fibrous and not especially palatable. It looks much like a turnip but has a taste and feel closer to an apple. If you’ve never had jicama, it’s got an interesting texture that’s like that of a crispy apple but neutral in flavor. Jicama is a good source of antioxidants like vitamin C. Diets high in these compounds have been linked to a lower risk of certain chronic diseases. Excellent Hair moisturizer, the same way the high content of water in Jicamas moisturizes the skin, it also does with your hair. Jicama is available in most grocery stores. When mature, jicama flesh is crisp, succulent and starchy-sweet. Try this recipe. Log In Sign Up. 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). The best way is to smell and look at the jicama: discard any jicama that has an off smell or appearance; if mold appears, discard the Jicama. What does jicama taste like? Jícama, (Pachyrhizus erosus), also called yam bean, leguminous vine of the pea family (), grown for its edible tubers.Jícama is native to Mexico and Central and South America and is an important local food crop. I’ve sliced it into salads and even slow cooked it until it took on the resemblance of home fries. Fresh jicama is used much like a vegetable and is an important starch source in much of Central America. How to tell if jicama is bad or spoiled? With that said, even though these Jicama Wraps look really thin and they're made solely out of a vegetable, they were fantastic! The root vegetable looks a lot like a potato, but the texture couldn’t be more different. Look for jicama year-round in the produce section of some supermarkets and definitely in Latin food markets. And once you do know the tuber’s form, they can be quite large, with bark-like skin — perhaps even a little ominous. Newbie 12 years ago . All of them are often referred to as yam beans, which makes sense when you consider that the roots look like yams and the plant is in the bean family. May Boost Heart Health. The jicama root grows tubers like potatoes. Like other root veggies, jicama’s naturally sweet flavor is enhanced once roasted in the oven with olive oil, salt, and pepper. Eating Jicama can make your hair look shinnier. Jicama can be intimidating. How to Choose Jicama Here are some ideas for putting your jicama to good use. Jicama definition is - an edible starchy tuberous root of a tropical American vine (Pachyrhizus erosus) of the legume family that is eaten raw or cooked. Jicama is native to the tropical regions of Central and South America. Different than, let's say, a brownie. Sweet and Hot Roasted Jicama. IS JICAMA A FRUIT OR A VEGETABLE? Photo courtesy: Rex roof: Raw jicama has sweet, succulent apple like fruity taste. Reply. https://www.foodnetwork.com/recipes/guy-fieri/jicama-slaw-recipe-1950471 To look at a jicama tuber (Pachyrhizus erosus), you'd never guess the treasure concealed beneath the brown, dry exterior. Jicama can be baked just like a potato. Jicama is a bulbous root vegetable with a golden brown, papery skin. [What Are Root Vegetables?] In Mexico and Central America, jicama is traditionally peeled, sliced and then sprinkled with chili-spiked salt and a spritz of lime for a sweet and spicy treat. The peak season for jicama is autumn through late spring. The upper parts of the plants are large vines that can grow from 15 to 20 feet in length. Here are some serving tips: Jicama salad. Unlike with a potato, the skin is pretty easy to peel off. Jicama and other crunchy vegetables like carrots and radishes make for a lighter version of other slaws, ideal for a side or a light lunch or dinner. 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