My first jicama

Comments

• writeeternity

  HI Rawmen! I love jicamas! Definately peel it. They get mouldy easily so you should refrigerate it but wrap it in a kitchen towel. Cut it into fry shaped pieces or small thin pieces for a raw stir fry. It lasts a few days once you have cut it which is better than a lot of vegetables.
• rawmama Raw Newbie

  I bought some of those “green” bags that allow veggies and fruits to “breathe” correctly to prevent deteriorating quickly and do think that they are helping, so I’m going to put jicamas in one of those to slow down molding. I really like them, sort of taste similar to apples, but very mild. I’m going to make a jicima/corn/avocado recipe from RAW by Charlie Trotter tomorrow night as a new way to eat jicima. Enjoy :)
• RAWmen-noodles

  Sweet! Thank you! I saw some in the store that were a little moldy where the root was cut but I avoided those. I will get some of those bags for my veggies. Thank you so much!
• katmondu

  Hehe, I tried my first jicama last week, and by itself, I didn’t like the taste at all – but after I made the jicama fries recipe on this site i totally love them! They are expensive but one jicama can make 4 servings of those fries. Man I’m addicted now :)

  Recipe is here: http://goneraw.com/recipes/156-Jicama-Fries
• jenny2052 Raw Newbie

  I’ve had better luck keeping jicamas on the counter (rather than in the fridge). I’ve noticed that they tend to get mushy if I keep them in the fridge. But I do live in the desert, so the dry air may help them keep outside the fridge. Jicama also makes great “rice!” But my favorite way to have it is just with a little bit of lime on it.
• elizabeth

  I had jicama fries at raw restaurant recently, yum! I don’t think I’d had jicama before but I’ve been craving it ever since.
• RAWmen-noodles

  I am still looking at it. I have not mustered up the courage to eat it yet. I just do not want some wild allergic reation to happen since I have never had one before.
• writeeternity

  Hi Rawmen, I would describe the flavor as like water chestnuts but sweeter like an apple. I don’t think there is much chance that you are allergic because it is so boring in a way. It’s like a potato but not as much starch and sweeter. I’ve never heard of anyone being allergic to potato.
• rawmama Raw Newbie

  I just cut up one today and for the first time read the small print on the label…do not refrigerate until cut. Store in a cool, dry place until cut then refrigerate…duh, I had mine in the fridge. I diced mine small with raw corn kernels, diced pears, cucumbers, and some herbs with an avocado sauce over it…yummyyyyyyyy!!! I’m going to make the dehydrated sticks that are on the goneraw website tomorrow with my left over jicama.
• Mairzee dotes

  I found this interesting article on it:

  JICAMA BITS & BITES

  Jicama acrually belongs to the legume or bean family and is a popular dietary staple in Latin America, widely grown in Mexico and Central America. There are many names for Jicama including: the Mexican potato, Mexican yam bean, ahipa, saa got, Chinese turnip, lo bok, and the Chinese potato.

  Jicama looks similar to a turnip or a large radish, and it can be used as an alternative to the water chestnut. Its skin is thin and can be gray, tan, or brown in color. Additionally, it has a short root and contains white flesh. The skin is typically peeled before eating it raw. Raw jicama tastes similar to a pear or apple. It also does not discolor when exposed to the open air for awhile. Because of this, raw jicama is often used as an accompaniment to raw vegetable platters. When jicama is used in cooking it tends to take on the flavors of the ingredients that it is being combined with. Therefore, jicama is a nice complement to various stir-fry dishes because it blends well with many vegetables and seasonings.

  When purchasing jicama, select tubers that are firm and have dry roots. Make sure that the jicama has an unblemished skin and that is not bruised. Once purchased, store jicama for up to two weeks in a plastic bag in your fridge.