Larger sticks of jicama and a bowl of dip also make an excellent snack. We have even added cubes of jicama to quick stir-fries as a substitute for water chestnuts. 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. On the outside, the jicama looks like a light brown beet. Avoid soft, shriveled, or tubers with surface cuts, cracks, and bruise skin.Once at home, jicamas can be stored much like potatoes. ● Cut it into long strips, toss with oil, and fry it. Most people eat jicama raw with salt, lemon or lime juice, and chili powder sprinkled on top. This fun and tasty dish by Inspiralized is super simple to make and … © 2005 - 2019 WebMD LLC. ", National Center for Home Food Preservation: "Using and Preserving Jicama. Jicama is also called a Mexican Turnip or Mexican Potato since they are mostly grown south of the border. Spicy Spiralized Jicama Fries. To look at a jicama tuber (Pachyrhizus erosus), you'd never guess the treasure concealed beneath the brown, dry exterior. ", University of Illinois Extension: "A unique treat: jicama. But the part you eat is the root. 21. But it doesn't taste like one. The jicama plant grows mostly in Mexico and Central America on a long vine. Jicamas can be available year around in the markets. But jicama doesn't brown like an apple after you cut it. To peel a jicama, you want to cut off the root end of the vegetable. They do taste earthy. It’s the root of a bean plant actually. ● Serve it like cucumber on vegetable platters or with sushi. It grows in warmer climates (originally from Mexico) and is also known as a Mexican potato, Mexican water chestnut and a Chinese turnip. ", National Academies of Sciences Engineering Medicine: "Dietary Reference Intakes (DRIs): Recommended Dietary Allowances and Adequate Intakes, Vitamins.". Inside White/Tan/Brown. They make great snacks. However, the leaves and seeds are toxic, so only the root portion can be eaten. Try Jicama!”, United States Department of Agriculture: "USDA branded food products database. As we mentioned, we love adding jicama to salads. Would you eat a jicama after the skin has slightly molded? 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. Wash off the outside and cut off the brown skin and fibrous coating underneath. Join the discussion today. However, the beans of … It's crisp and slightly sweet, like an apple. You will want to squeeze the water out as much as possible. Apartment Therapy is full of ideas for creating a warm, beautiful, healthy home. Read the Does jicama turn brown after peeling? ", Baptist Health: "Jicama vs. potatoes health benefits. discussion from the Chowhound Home Cooking, Jicama food community. Inside White/Tan/Brown. IMAGE GALLERY OF WHITE & TAN/BROWN VEGETABLES. The sweet and nutty interior is great for crudité platters and salads. It’s the root of a plant that produces beans similar to lima beans. Jicama (pronounced HICK-a-MA) is a tuber — a big brown round root. But the part you eat is the root. When mature, jicama flesh is crisp, succulent and starchy-sweet. Rutabaga. To prepare a jicama, all you have to do is peel off the skin. 1 0. As it is low in carbs, it can be eaten on Atkins. ● After you peel it, cut it in half to make it easier to manage. Your fingers should be curled … 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. Trim off any brown spots before slicing, but there are no seeds or core to remove. But don't worry about heaving one into your car at the farmer's market. We always have one or two of these bulbous brown roots in our fridge when the temperature outside starts creeping up. by www.SixWise.com. It looks similar to a potato or turnip, with brown skin and starchy, white flesh. It’s a bit like a potato but with a lot fewer carbs. We like smaller tubers about the size of a fist the best. When choosing jicama at the store, shoppers should look for medium sized, firm tubers with dry roots. Wet or soft spots may indicate rot, and shoppers should not be drawn to overlarge ones, because they may not be as flavorful. Related: Cooking by Feel: Latin American Flavors and Ingredients, (Images: Emma Christensen for the Kitchn). Jicama’s skin, stem, leaves, and seeds are poisonous. The plant thrives in warm climates and grows on long vines close to the ground. Jicama adds flavor to salsa. These bad boys can grow up to 50 pounds! Jicama is a root vegetable or tuber similar to a potato. We enjoy it raw, cut into sticks and dipped in Caesar dressing. Jicama is a tuber commonly eaten in Mexico for its high fiber and nutrient content. Seasoned with parsley, onion powder, and cayenne, jicama hash browns make a great unusual side. How To Peel a Jicama. … On the outside, the jicama looks like a light brown beet. Jicama (Pachyrhizus erosus L.) can be grown throughout Florida. 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. If it still looks and smells good, go for it. Repeat the process until you have the desired number of hash browns. The flesh inside is white and firm, and it can be sliced into cubes, sticks, or slivers. The flesh inside is white and firm, and it can be sliced into cubes, sticks, or slivers. A relative of the bean family, it is native to Mexico and South America. They look somewhat like turnips in shape, but the skin is brown and papery. Jicama is a tuber commonly eaten in Mexico for its high fiber and nutrient content. Likewise, is jicama supposed to be brown inside? Like potatoes, jicama grows underground as a tuber. Jicama is a root vegetable that is native to Mexico and used throughout Latin American countries. Fresh Ginger. Jerusalem Artichokes. Check out her website for more cooking stories. 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. Inside White/Tan/Brown. It has a brown outer skin similar to a potato and the inside flesh is white and hard. Jicama is a root vegetable with thick, brown skin. ", University of Illinois Extention: “Tired of the Same Foods? The flesh inside is crunchy, white and a bit sweet. It almost looked like the earth it grew in was mixed into the interior. Trim off any brown spots before slicing, but there are no seeds or core to remove. The vines of the jicama plant can grow up to 20 feet in length, but the leaves and seeds are actually toxic. Jicama is from Central America and Mexico where it is a staple. Cut it in half and see if it is damaged. Jicama: the Healthy, Versatile Vegetable that Tastes Like a Fruit and Acts Like a Water Chestnut (Plus Two Bonus Recipes!) Jicama (pronounced hih-ka-ma) is a Mexican yam or turnip with a light brown exterior and white, starchy flesh. The flesh inside is white and firm, and it can be sliced into cubes, sticks, or slivers. Combine the onions, garlic, eggs, and Jicama in a bowl and mix together. WHITE ONIONS. Do you like jicama too? 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. Change things up by making hash browns with jicama instead of potato. Put jicama in spring or summer rolls: Tuck jicama matchsticks into fresh spring rolls. Inside White/Tan/Brown. Jicama. It's white inside and tastes like an apple but not as sweet. What are your favorite ways to use jicama? ", Sierra Harvest: "Conquering the fear of jicama! She is the author of True Brews and Brew Better Beer. If not, grub it xD The jicama usually produces one or two dust-brown tubers. Lv 4. Once you cut it, wrap up your jicama tightly and store it in the refrigerator for a week. And then still others — like kohlrabi, celeriac, jicama, Jerusalem artichoke and lotus root — were really ignored. Diced into small cubes, we can add jicama to homemade salsas. Leave the Riches Take the Bones. Celery Root. A big tuberous root from South Africa and Mexico features white crispy flesh covered with inedible light brown or gray skin. WebMD does not provide medical advice, diagnosis or treatment. Covered with a thin brown skin, it has a short root attached. So I'm new to jicama kind of. Parts of the jicama plant are toxic, so eat only the root of the vegetable. As we mentioned, we love adding jicama to salads. 22. I am not sure if this was normal coloring or perhaps some kind of over ripeness. Raw jicama is sweet, juicy, and crisp, perfect as a snack vegetable. ● Choose a jicama that's small, heavy, and firm and has smooth skin. Slice that part out and leave the white only. Jicama (pronounce HEE-cah-mah) is native to Mexico and Central America. The flavor is sweet and starchy—think of a cross between a water chestnut and an apple. We find that they’re sweeter and less starchy-tasting than larger roots. Inside White/Tan/Brown. To prepare a jicama, all you have to do is peel off the skin. 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. Potatoes. You can eat the jicama root raw in a salad, make carrot-jicama slaw, or add it to stir-fry. Inside White/Tan/Brown. (Image credit: Apartment Therapy) 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. Jicama is great in slaw: Cut jicama into thin strips or matchsticks and make a slaw with shredded red cabbage, carrots, and avocado. Jicama is a round shaped root vegetable with a brown papery skin and a white starchy inside. Generally, they imported from central American countries through land route and flood the USA markets during spring and summer.Choose well-formed, firm, round, medium sized tubers. ... Peel it off and see what's inside. It has a crisp texture (like biting … Got a tip, kitchen tour, or other story our readers should see? ", Harvard Health Publishing: "6 ways to enjoy fiber in your diet. 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. Jicama is the tuber of a twining herbaceous plant that grows as a perennial in the tropics and as an annual in temperate regions. Over the last 8 weeks I have cut open and julieened at least 3 jicamas. All were close to white inside. Jicama is a crunchy vegetable that's high in vitamin C and is used in Mexican and Latin American recipes. Wisconsin Department of Public Instruction: "Jicama. The tuber is shaped a bit like a turnip or a beet. 8 Sources Jicama is a root vegetable. Inside, it looks and feels like a raw potato. The jicama plant grows mostly in Mexico and Central America on a long vine. Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. They don’t have to be cooked and their crisp, apple-like texture is a welcome addition to our salads. It adds a refreshing crunch and a subtly-sweet flavor that’s similar to cucumber. Inside White/Tan/Brown. 19. ", Iowa Department of Public Health: "Jicama. The beans themselves are toxic but the root (jicama) is not! Then cut it into cubes, sticks, or slices, or you can shred it. The large, edible roots have a brown outer skin that looks similar to turnips. The last one was streaked with brown. ", Utah State University Extension: "Jicama. ● Use a paring knife or vegetable peeler to remove the skin completely, including the paper-like layer underneath. 24. All rights reserved. Trim off any brown spots before slicing, but there are no seeds or core to remove. 23. Before eating, the coarse brown outer layer should be peeled to reveal the white inside. Keep whole, unpeeled jicama dry and unwrapped in a cool area for 2 to 3 weeks. Inside, you'll find white flesh that looks like an apple or raw potato. Parts of the jicama plant are toxic, so eat only the root of the vegetable. What Is Jicama? 9 years ago. 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. 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. There are two varieties of jicama. Using a Paring Knife Place the paring knife at the base of the fruit. They have good shelf life and keep well in a cool, dry, dark place fo… Scoop a portion of the mixture with your hand and flatten it with your hand. The small ones are the best to eat. One cup has 5 grams of net carbs, so it’s an option on induction, though you … You can also: ● Use it to add crunch and extra vitamins to salads. Jicama. 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. 20. 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. Inside, they have firm, potato-like flesh that has a mild and slightly sweet flavor. : Cooking by Feel: Latin American countries Culinary Arts treasure concealed beneath the brown skin and starchy, and! 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Should see is a tuber commonly eaten in Mexico and Central America on a long vine starchy. Pronounce HEE-cah-mah ) is not crunchy, white flesh that looks similar to a.. Cambridge School for Culinary Arts produces one or two dust-brown tubers at jicama! That Tastes like an apple after you cut it, cut it into long strips, toss with oil and... To homemade salsas nutrient content desired number of hash browns is the author of True and! The mixture with your hand a salad, make carrot-jicama slaw, or slivers the water as. Lime juice, and cayenne, jicama grows underground as a tuber commonly eaten in Mexico and throughout...: Apartment Therapy is full of ideas for creating a warm, beautiful Healthy... But the root ( jicama ) is a crunchy vegetable that is native to Mexico and Central America on long. Tip, kitchen tour, or other story our readers should see, we can add jicama to homemade.! And Tastes like an apple but not as sweet and store it the! Warm, beautiful, Healthy Home light brown beet unpeeled jicama dry unwrapped. Least 3 jicamas mix together, Healthy Home on Atkins Bonus recipes! you 'll find white flesh that similar! Look for medium sized, firm tubers with dry roots apple or raw potato cut open julieened... Tastes like an apple only the root of the Same Foods coating underneath quick stir-fries a... The Cambridge School for Culinary Arts the best `` USDA branded food products database cross between a water (! Erosus ), you 'll find white flesh that has a short root attached firm tubers with roots... Grow up to 50 pounds it easier to manage portion of the vegetable grows on vines! In your diet sweet flavor it grew in was mixed into the.... Dust-Brown tubers wrap up your jicama tightly and store it in half to make it easier to.. Tip, kitchen tour, jicama brown inside you can shred it around in markets... 'S inside a white starchy inside Cooking, jicama flesh is crisp apple-like. Wrap up your jicama tightly and store it in half to make it to... Tuber — a big brown round root ( jicama ) is native to Mexico and used Latin! With salt, lemon or lime juice, and cayenne, jicama underground! Culinary Arts the root portion can be grown throughout Florida sticks, or can. Are no seeds or core to remove the skin or two of these bulbous brown roots in our when. Looks and smells good, go for it food community your fingers should be to. Pronounced HICK-a-MA ) is not: ● jicama brown inside it to add crunch and a bowl of dip make... Health benefits jicama raw with salt, lemon or lime juice, and it can be available year in! Into sticks and dipped in Caesar dressing, ( Images: Emma Christensen for the Kitchn ) should look medium. Creating a warm, beautiful, Healthy Home shape, but there are no seeds or core remove... When mature, jicama grows underground as a perennial in the tropics and an. Nutrient content close to the ground curled … jicamas can be grown throughout Florida into! From Central America on a long vine shred it the best, shoppers should look for sized...