I recently uploaded a new video called: How to...Eat Jicama...
I have enjoyed jicama for dozens of years, way back in the day when I first traveled across country, from New England to Southern California, and discovered this crunchy, tasty, healthy root veggie. I have been a jicama fan ever since. One of my most popular blog post over the years has been the one I am reposting below. Please enjoy (again?)...
What is Jicama?
Many of you may already know what jicama is, may already know how to correctly pronounce it, and may have actually had some contact with it. If that’s the case, congratulations on your acquired knowledge and worldliness--you are more than welcome to skip this next part.
For those of you still clueless, here are a few clues:
Jicama is:
a) a tropical island in the southwestern part of the Caribbean
b) a rare skin disease that turns the bottoms of your feet purple
c) a popular spicy stew prevalent in Portugal
d) an edible root, originally cultivated in South America
The correct answer (and it should be no surprise for those familiar with my plethora of posts about diet and nutrition) is “d.”
Jicama is a tasty, crispy, root vegetable, cultivated in South America for centuries. It is amazingly versatile, easy to prepare, and healthy for you.
If you would like to learn how to pronounce jicama, or are just tired of reading, watch this video:
Also known as the Mexican turnip or potato, jicama is used in many recipes south of the border. Its unique taste (a cross between an apple, potato, and water chestnut) and texture (crisp and smooth) make it one versatile veggie. Enjoy jicama:
* raw, in sweet, fruit salads, or lettuce-based salads
* sliced or julienned to use with a dip
* plain, eaten as a snack (squeeze of lime, some hot sauce)
* diced and added to savory dishes: stews, soups, stir-fry
* mashed as a side dish
Once you taste jicama, you will ask yourself why you waited so long to try it. And more good news: it is loaded with fiber. One cup has about 6 grams of fiber, around 1 gram of protein, and contains less than 50 calories. Jicama is also an excellent source of Vitamin C and potassium.
Simple to prepare, you peel jicama like a potato, using either a peeler or paring knife, removing the fibrous skin. From there, depending on how you want to eat it, it can be easily sliced, diced, Julienned, or mashed.
Like my late discovery of the avocado, I did not taste my first jicama until I was well into my twenties, thus missing out on years of epicurean enjoyment. Don't let this happen to you.
The next time you’re cruising the produce section of your grocery store, look for jicama, and grab a couple.
The good news: Jicama is not a rare skin disease that turns the bottom of your feel purple, but a versatile, nutritious, and fun vegetable that will delight you with its unique taste.
Until next time…
peace,
Mike
I have enjoyed jicama for dozens of years, way back in the day when I first traveled across country, from New England to Southern California, and discovered this crunchy, tasty, healthy root veggie. I have been a jicama fan ever since. One of my most popular blog post over the years has been the one I am reposting below. Please enjoy (again?)...
What is Jicama?
Many of you may already know what jicama is, may already know how to correctly pronounce it, and may have actually had some contact with it. If that’s the case, congratulations on your acquired knowledge and worldliness--you are more than welcome to skip this next part.
For those of you still clueless, here are a few clues:
Jicama is:
a) a tropical island in the southwestern part of the Caribbean
b) a rare skin disease that turns the bottoms of your feet purple
c) a popular spicy stew prevalent in Portugal
d) an edible root, originally cultivated in South America
The correct answer (and it should be no surprise for those familiar with my plethora of posts about diet and nutrition) is “d.”
Jicama is a tasty, crispy, root vegetable, cultivated in South America for centuries. It is amazingly versatile, easy to prepare, and healthy for you.
If you would like to learn how to pronounce jicama, or are just tired of reading, watch this video:
Also known as the Mexican turnip or potato, jicama is used in many recipes south of the border. Its unique taste (a cross between an apple, potato, and water chestnut) and texture (crisp and smooth) make it one versatile veggie. Enjoy jicama:
* raw, in sweet, fruit salads, or lettuce-based salads
* sliced or julienned to use with a dip
* plain, eaten as a snack (squeeze of lime, some hot sauce)
* diced and added to savory dishes: stews, soups, stir-fry
* mashed as a side dish
Once you taste jicama, you will ask yourself why you waited so long to try it. And more good news: it is loaded with fiber. One cup has about 6 grams of fiber, around 1 gram of protein, and contains less than 50 calories. Jicama is also an excellent source of Vitamin C and potassium.
Simple to prepare, you peel jicama like a potato, using either a peeler or paring knife, removing the fibrous skin. From there, depending on how you want to eat it, it can be easily sliced, diced, Julienned, or mashed.
Like my late discovery of the avocado, I did not taste my first jicama until I was well into my twenties, thus missing out on years of epicurean enjoyment. Don't let this happen to you.
The next time you’re cruising the produce section of your grocery store, look for jicama, and grab a couple.
The good news: Jicama is not a rare skin disease that turns the bottom of your feel purple, but a versatile, nutritious, and fun vegetable that will delight you with its unique taste.
Until next time…
peace,
Mike
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1 comment:
Love the crunch - I put in salads as a sub for celery if I am out of it, and throw it in even when I'm not!
You're awesome!
Hugs,
Suzen
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