Allow one or two flowers to form ripe seed pods so you have fresh seeds to sow next year. I’ve never tried jicama, but I’m thinkin I’m gonna pick some up on the way home from work today! c oliver | Sep 30, 2008 11:40 AM 6. Wizard 7 years ago . Just think about jicama. The flavor is sweet and starchy. Look no further than jicama rice, a sweeter version of your standard white rice. Here are some serving tips: Jicama salad. Jicama does not freeze well and freezing is not recommended for quality purposes. It looks like a cross between an apple and a turnip. Unlike with a potato, the skin is pretty easy to peel off. Inside, it looks like a potato, is crispy and juicy like a firm pear, but it tastes sweet and starchy like an apple. Jicama is native to the tropical regions of Central and South America. 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. The texture of jicama is crisp and crunchy, similar to a potato, apple, or pear. 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. p.s. Jicama is frequently used raw, but it can be cooked, too -- think stir-fried or sautéed. You can mash jicama like a potato. It looks much like a turnip but has a taste and feel closer to an apple. So now we know what a jicama is and where it came from, but the real question is what does jicama taste like? 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. But they are the good carbs in the form of dietary fiber. Makes the skin look healthier and fresh, thanks to the vitamins B and C, Jicama’s help your skin look younger and fresh. Pachyrrhizus erosus is the most common variety although Pachyrhizus tuberosus and Pachyrhizus ahipa are also cultivated for their roots. 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. JICAMA'S SKIN IS ROUGH & BROWN The jicama root is large and bulbous. Try this recipe. Unlike a baked potato, though, its skin is fibrous and not especially palatable. Does jicama turn brown after peeling? Log In Sign Up. Many Asian grocers also stock jicama. Jicama can be intimidating. Looking for a reason to whip out your food processor? dragonmamma 12 years ago . The jicama root grows tubers like potatoes. What does jicama taste like? About 5 grams of fiber (that’s 20% of your daily recommended intake!). I'm having a little dinner party tonight. Jicama is a vegetable not a fruit. A bulb may weigh one or two pounds and has a rough 'n' tough brown … 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. Does it taste like a potato? Look for jicama year-round in the produce section of some supermarkets and definitely in Latin food markets. I’ve got a confession to make: I still have hash-brown potatoes every Sunday morning. Detoxinista. The flowers produce pods that are 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. In the Southwestern state that I call home, jicama is a very common food. It’s easy to forget how juicy, crunchy, and downright exciting they are. Fresh jicama is used much like a vegetable and is an important starch source in much of Central America. Photo courtesy: Rex roof: Raw jicama has sweet, succulent apple like fruity taste. And What Does It Taste Like? Jicama is available in most grocery stores. Jicama is actually high in carbohydrates. IS JICAMA A FRUIT OR A VEGETABLE? The skin of jicama is dry and thin. Jicama is a squat, knobby, earth-colored root vegetable that resembles a turnip with an apple-like, nutty flavor. May Boost Heart Health. 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. 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. This tuber is different from the sweet potato, which, as I recall is a pale yellow? Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. It really did taste like an apple with a much more mellow and neutral flavor. Reply. The peak season for jicama is autumn through late spring. 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. If you’ve never had jicama, it’s got an interesting texture that’s like that of a crispy apple but neutral in flavor. https://www.foodnetwork.com/fn-dish/recipes/2011/09/how-to-use-jicama But don’t eat them! And the jicama taste is light and refreshing… almost like a mild fruit flavor. Quick pickle jicama … If you’re looking for jicama recipes, you’ve come to the right place. Simply pierce the whole, washed jicama with a fork and bake it at about 375 degrees until softened, approximately 45 minutes. 3. Warnings . In 100 grams of jicama there are the following: About 9 grams of carbohydrates. I hear it all the time when customers bite into jicama. And, like the tofu of the vegetable world, it soaks up sauces like a champ. With that said, even though these Jicama Wraps look really thin and they're made solely out of a vegetable, they were fantastic! 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). Reply. Jicama, like other root vegetables, is a relatively high-fiber and low-carb vegetable. I always get confused with the difference between the sweet potato and yam. New to Chowhound? Jicama can be combined with other vegetables in stir-fries or added to savory soups or stewed with meat and poultry. Excellent Hair moisturizer, the same way the high content of water in Jicamas moisturizes the skin, it also does with your hair. Here are the simple facts about its nutrition. [What Are Root Vegetables?] that jicima in the picture looks like a loaf of bread lol. The root vegetable looks a lot like a potato, but the texture couldn’t be more different. The jicama is a "light" sweet and, unlike the sweet potato or yam, is fairly juicy. And once you do know the tuber’s form, they can be quite large, with bark-like skin — perhaps even a little ominous. It stays crisp when cooked, making it one of the wonderful vegetable in stir-fries. Jicama can be baked just like a potato. 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. Jicama is a bulbous root vegetable with a golden brown, papery skin. The upper parts of the plants are large vines that can grow from 15 to 20 feet in length. https://www.foodnetwork.com/recipes/guy-fieri/jicama-slaw-recipe-1950471 The jicama looks more like a light coloured turnip. Jicama Rice. Reply. I’ve sliced it into salads and even slow cooked it until it took on the resemblance of home fries. It was the perfect addition to this slaw. We all miss bread, I thought the same thing. 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. Jicama can be eated raw or cooked and has a sweet, nutty flavor with a crisp texture that is retained if cooked only briefly. To look at a jicama tuber (Pachyrhizus erosus), you'd never guess the treasure concealed beneath the brown, dry exterior. Vegetarian Taco Salad. What Does Jicama Look Like? Is jicama a low carb vegetable? All of the parts of the plant above ground including the stems, leaves, flowers, pods and seeds are poisonous. But the taste of jicama is described … The vines produce flowers that can be blue or white. Serve it, sliced open, with butter, sour cream and chives. Like other root veggies, jicama’s naturally sweet flavor is enhanced once roasted in the oven with olive oil, salt, and pepper. The texture is crisp, juicy, and crunchy. Marie Flint (author) from Jacksonville, FL USA on January 12, 2014: Hi, Jodah! Use jicama in slaw, and then toss that slaw on a pork torta. If you haven’t been formally introduced to the whole vegetable, you probably don’t know what you are looking for. The taste is best described as a cross between a water chestnut and an apple. Look for whole jicama bulbs at large supermarkets and Latin or Asian grocery stores. It is delicious raw and makes a crunchy, flavorful addition to salads. Newbie 12 years ago . Native Range. Different than, let's say, a brownie. Eating Jicama can make your hair look shinnier. How to tell if jicama is bad or spoiled? What Does Jicama Taste Like? You want to … When mature, jicama flesh is crisp, succulent and starchy-sweet. 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