Jicama. Easily found in most supermarket fresh vegetable aisles, it isn’t a vegetable that gets a lot of attention.
It should, especially if you like salads, cole slaw, and , would you believe, French fries.
This brown rounded vegetable that looks like a big potato but is actually in the bean family, comes from Mexico and is popular in Central America because it’s filled with nutrients, especially Vitamin C and is usually served raw, diced, sliced, in strips, or small chunks in fruit salads.
It tastes fairly sweet, is white and crunchy, and is almost juicy like an apple. It’s easy to cut or slice, once you get through that hard outer skin, which takes more than a vegetable peeler to accomplish.
Jicama slices or pieces look good wherever they’re on display. They make a great veggie to dip in hummus, add crispness to a charcuterie tray, are also great dipped in peanut butter. Thin slices in any salad add a delicious crunch.
The vitamins and minerals in jicama are important, the Vitamin C in one cup is more than a quarter of an adult’s daily requirement. And it is reported to be linked to a reduced risk of some cancers.
Jicama is also easy to store. It doesn’t need to be refrigerated until it’s cut, and can simply sit in a cool and dry pantry for a couple of weeks. If you use half at a time, cover the remaining half in plastic and it will last several more days in the refrigerator.
Here are two recipes, one hot, one cold, to try for fun. You might find another vegetable you can’t do without.
Jicama Salad
1 pound jicama
1 cup cucumbers, sliced
1 cup red bell pepper, sliced
½ cup red onion, chopped
1 cup mango sliced, or pineaple chunks.
Make a dressing using
1 teaspoon lime zest
¼ cup lime juice
2 tablespoons honey
1 tablespoon apple cider vinegar
2 teaspoons chopped cilantro
¼ olive oil, or avocado oil
Rinse the jicama to remove any dirt, dry thoroughly.
Using a sharp knife, remove the top and bottom end. Starting from top to bottom, run the knife under the skin, keeping as much flesh intact as possible. Continue to turn and peel until the skin is removed. Flip to the other side to remove the remaining peel.
Place the jicama wide cut-side down on cutting board. Cut lengthwise into 1/4-inch thick pieces. Stack a few pieces and cut them into 1/4-inch strips. Cut into about 2-inch long pieces. About 2 cups for the salad.
In a large bowl, mix jicama, cucumbers, bell peppers, red onion, and mango in large bowl.
For dressing:
In another bowl, mix lime zest, lime juice, honey, apple cider vinegar, cilantro. Drizzle in the olive oil, consistently whisking until a thickened dressing forms.
Drizzle the dressing over the salad, and enjoy.
Jicama Fries in the Air Fryer
Peel jicama and slice it into sticks. Soak sticks in a bowl of cold water
Drain and dry.
Mix with a tablespoon or so of Olive Oil, and mix in some spices to enhance the flavor more. Try Italian seasoning, or garlic or paprika powder, maybe grated parmesan. The oil will make the spices adhere better to the slices.
Put in air fryer basket, keeping them separate for more crispiness. Bake at 400 degrees for five minutes; toss, and perhaps cook a minute or two more.
More Recipes can be found HERE
