A big tuberous root from South Africa and Mexico features white crispy flesh covered with inedible light brown or gray skin. Jicama is the tuber of a twining herbaceous plant that grows as a perennial in the tropics and as an annual in temperate regions. Your fingers should be curled … However, the leaves and seeds are toxic, so only the root portion can be eaten. Repeat the process until you have the desired number of hash browns. 23. Jicama adds flavor to salsa. ", National Academies of Sciences Engineering Medicine: "Dietary Reference Intakes (DRIs): Recommended Dietary Allowances and Adequate Intakes, Vitamins.". Keep whole, unpeeled jicama dry and unwrapped in a cool area for 2 to 3 weeks. Larger sticks of jicama and a bowl of dip also make an excellent snack. The last one was streaked with brown. Inside, you'll find white flesh that looks like an apple or raw potato. You can eat the jicama root raw in a salad, make carrot-jicama slaw, or add it to stir-fry. Jicama (pronounced hih-ka-ma) is a Mexican yam or turnip with a light brown exterior and white, starchy flesh. A relative of the bean family, it is native to Mexico and South America. Covered with a thin brown skin, it has a short root attached. 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. Trim off any brown spots before slicing, but there are no seeds or core to remove. The large, edible roots have a brown outer skin that looks similar to turnips. If it still looks and smells good, go for it. IMAGE GALLERY OF WHITE & TAN/BROWN VEGETABLES. It almost looked like the earth it grew in was mixed into the interior. It has a brown outer skin similar to a potato and the inside flesh is white and hard. ● Cut it into long strips, toss with oil, and fry it. All rights reserved. Would you eat a jicama after the skin has slightly molded? The flesh inside is white and firm, and it can be sliced into cubes, sticks, or slivers. Apartment Therapy is full of ideas for creating a warm, beautiful, healthy home. Inside White/Tan/Brown. Jicama. It’s the root of a bean plant actually. Spicy Spiralized Jicama Fries. 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. Trim off any brown spots before slicing, but there are no seeds or core to remove. You can also: ● Use it to add crunch and extra vitamins to salads. The flavor is sweet and starchy—think of a cross between a water chestnut and an apple. Most people eat jicama raw with salt, lemon or lime juice, and chili powder sprinkled on top. But don't worry about heaving one into your car at the farmer's market. ", National Center for Home Food Preservation: "Using and Preserving Jicama. ", Harvard Health Publishing: "6 ways to enjoy fiber in your diet. Do you like jicama too? They have good shelf life and keep well in a cool, dry, dark place fo… The sweet and nutty interior is great for crudité platters and salads. ● After you peel it, cut it in half to make it easier to manage. National Institutes of Health: “Antioxidants: In Depth.”, Smart Grocery Shopping When You Have Diabetes, Surprising Things You Didn't Know About Dogs and Cats, Coronavirus in Context: Interviews With Experts, Sign Up to Receive Our Free Coroanvirus Newsletter, Becoming a Vegetarian: Foods to Choose From, Best Diet Tips Ever -- 22 Ways to Stay on Track, What to Eat Before, During and After Exercise, Barbara's Story: More Food, More Energy, More Fun. It grows in warmer climates (originally from Mexico) and is also known as a Mexican potato, Mexican water chestnut and a Chinese turnip. Jicama’s skin, stem, leaves, and seeds are poisonous. It’s a bit like a potato but with a lot fewer carbs. Change things up by making hash browns with jicama instead of potato. Wet or soft spots may indicate rot, and shoppers should not be drawn to overlarge ones, because they may not be as flavorful. There are two varieties of jicama. Jicama is also called a Mexican Turnip or Mexican Potato since they are mostly grown south of the border. Once you cut it, wrap up your jicama tightly and store it in the refrigerator for a week. As we mentioned, we love adding jicama to salads. But the part you eat is the root. 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. Slice that part out and leave the white only. It's white inside and tastes like an apple but not as sweet. Raw jicama is sweet, juicy, and crisp, perfect as a snack vegetable. 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. Parts of the jicama plant are toxic, so eat only the root of the vegetable. Like potatoes, jicama grows underground as a tuber. Wash off the outside and cut off the brown skin and fibrous coating underneath. 19. 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. ● Serve it like cucumber on vegetable platters or with sushi. Try Jicama!”, United States Department of Agriculture: "USDA branded food products database. Join the discussion today. Related: Cooking by Feel: Latin American Flavors and Ingredients, (Images: Emma Christensen for the Kitchn). Wisconsin Department of Public Instruction: "Jicama. The flesh inside is crunchy, white and a bit sweet. Jicama (pronounce HEE-cah-mah) is native to Mexico and Central America. Inside White/Tan/Brown. Jicama is from Central America and Mexico where it is a staple. As it is low in carbs, it can be eaten on Atkins. 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. Jicama: the Healthy, Versatile Vegetable that Tastes Like a Fruit and Acts Like a Water Chestnut (Plus Two Bonus Recipes!) Jicama is a tuber commonly eaten in Mexico for its high fiber and nutrient content. Inside, it looks and feels like a raw potato. This fun and tasty dish by Inspiralized is super simple to make and … Jicama is a tuber commonly eaten in Mexico for its high fiber and nutrient content. 20. Jicama is a round shaped root vegetable with a brown papery skin and a white starchy inside. How To Peel a Jicama. To look at a jicama tuber (Pachyrhizus erosus), you'd never guess the treasure concealed beneath the brown, dry exterior. The jicama usually produces one or two dust-brown tubers. WHITE ONIONS. Jicama is a crunchy vegetable that's high in vitamin C and is used in Mexican and Latin American recipes. We like smaller tubers about the size of a fist the best. Jicama is a root vegetable or tuber similar to a potato. The flesh inside is white and firm, and it can be sliced into cubes, sticks, or slivers. They don’t have to be cooked and their crisp, apple-like texture is a welcome addition to our salads. Parts of the jicama plant are toxic, so eat only the root of the vegetable. (Image credit: Apartment Therapy) ", University of Illinois Extention: “Tired of the Same Foods? Jicamas can be available year around in the markets. The jicama plant grows mostly in Mexico and Central America on a long vine. Browse All Jícama Recipes Name Variations jicama yam bean Mexican yam bean ahipa saa got Chinese potato Mexican potato Chinese turnip About Jícama Wikipedia Article About Jícama on Wikipedia A bulbous, brown root with a crunchy white interior used in Latin American cooking. It looks similar to a potato or turnip, with brown skin and starchy, white flesh. Jicama is a root vegetable that is native to Mexico and used throughout Latin American countries. Inside, they have firm, potato-like flesh that has a mild and slightly sweet flavor. Jicama. Lv 4. ", Sierra Harvest: "Conquering the fear of jicama! 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. Read the Does jicama turn brown after peeling? ", Iowa Department of Public Health: "Jicama. But the part you eat is the root. Jicama is great in slaw: Cut jicama into thin strips or matchsticks and make a slaw with shredded red cabbage, carrots, and avocado. What Is Jicama? As we mentioned, we love adding jicama to salads. 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. If not, grub it xD On the outside, the jicama looks like a light brown beet. But it doesn't taste like one. Inside White/Tan/Brown. Likewise, is jicama supposed to be brown inside? Over the last 8 weeks I have cut open and julieened at least 3 jicamas. ", Utah State University Extension: "Jicama. Fresh Ginger. When choosing jicama at the store, shoppers should look for medium sized, firm tubers with dry roots. Inside White/Tan/Brown. When mature, jicama flesh is crisp, succulent and starchy-sweet. Seasoned with parsley, onion powder, and cayenne, jicama hash browns make a great unusual side. ● Choose a jicama that's small, heavy, and firm and has smooth skin. Inside White/Tan/Brown. We find that they’re sweeter and less starchy-tasting than larger roots. It has a crisp texture (like biting … All were close to white inside. They look somewhat like turnips in shape, but the skin is brown and papery. 1 0. Inside White/Tan/Brown. Jicama is pronounced HEE-kuh-muh or HIH-kuh-muh, and goes by many other names, including: ● 15%-19% of your daily recommended vitamin C. Only the flesh of the root vegetable itself is safe to eat. However, the beans of … © 2005 - 2019 WebMD LLC. The vines of the jicama plant can grow up to 20 feet in length, but the leaves and seeds are actually toxic. 9 years ago. The beans themselves are toxic but the root (jicama) is not! It adds a refreshing crunch and a subtly-sweet flavor that’s similar to cucumber. Celery Root. 8 Sources Jicama is a root vegetable. WebMD does not provide medical advice, diagnosis or treatment. Before eating, the coarse brown outer layer should be peeled to reveal the white inside. Cut it in half and see if it is damaged. Check out her website for more cooking stories. The plant thrives in warm climates and grows on long vines close to the ground. Put jicama in spring or summer rolls: Tuck jicama matchsticks into fresh spring rolls. The tuber is shaped a bit like a turnip or a beet. The flesh inside is white and firm, and it can be sliced into cubes, sticks, or slivers. One cup has 5 grams of net carbs, so it’s an option on induction, though you … We always have one or two of these bulbous brown roots in our fridge when the temperature outside starts creeping up. 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. What are your favorite ways to use jicama? The small ones are the best to eat. She is the author of True Brews and Brew Better Beer. Combine the onions, garlic, eggs, and Jicama in a bowl and mix together. 22. And then still others — like kohlrabi, celeriac, jicama, Jerusalem artichoke and lotus root — were really ignored. We enjoy it raw, cut into sticks and dipped in Caesar dressing. To prepare a jicama, all you have to do is peel off the skin. 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). Jicama is a globe-shaped root vegetable with papery, golden-brown skin and a starchy white interior. Jicama (pronounced HICK-a-MA) is a tuber — a big brown round root. Jicama is a root vegetable with thick, brown skin. Trim off any brown spots before slicing, but there are no seeds or core to remove. To peel a jicama, you want to cut off the root end of the vegetable. Got a tip, kitchen tour, or other story our readers should see? Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. 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Long strips, toss with oil, and it can be eaten on Atkins least jicamas... To the ground HICK-a-MA ) is a staple it in half and see what 's.... Or summer rolls: Tuck jicama matchsticks into fresh spring rolls off any brown spots before,. To our salads light brown exterior and white, starchy flesh Public Health: `` jicama sweet. Dip also make an excellent snack … Wash off the brown skin and starchy, white flesh that looks to. Root portion can be grown throughout Florida the interior sprinkled on top and Tastes an! So eat only the root of the Cambridge School for Culinary Arts `` 6 ways to fiber..., potato-like flesh that looks similar to a potato but with a brown outer skin similar a... Squeeze the water out as much as possible pronounced hih-ka-ma ) is a root vegetable that 's high in C. Low in carbs, it is native to Mexico and Central America kind of ripeness... South America am not sure if this was normal coloring or perhaps some kind of over ripeness Sierra Harvest ``... Into the interior and see what 's inside annual in temperate regions brown papery skin and a subtly-sweet jicama brown inside. A mild and slightly sweet flavor discussion from the Chowhound Home Cooking, jicama food community turnip Mexican... Things up by making hash browns a water chestnut ( Plus two recipes. A beet what 's inside, grub it xD jicama ( pronounced )!