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Jicama

Mar 06, 2017


 
You might not know it from looking at it, but this flavorful vegetable is part of the bean family. 

Availability & Origin 
Jicama is available year-round, but peaks from October to May. Mexico and Central America are top growers, but you can still find them thriving in the United States; Florida, Hawaii, and Puerto Rico to be exact.

Appearance & Flavor
With the looks of a turnip or large radish and the texture of an uncooked potato, Jicamas tend to taste similar to water chestnuts. They have white flesh and can range from tan, brown, or even grey in the color of their thin skin. When selecting your jicama, chose one with dry roots and no bruising. NEVER consume the leaves, stems, or mature seeds; they are highly toxic.

Storage
When preparing jicamas, make sure to wash them thoroughly and peel them with a knife instead of a vegetable peeler-due to the delicate skin. When cut, place them in a plastic bag for up to ten days in the fridge. Keep whole jicamas in a cool dry place for up to four weeks. 

Ways to Enjoy
Eat it raw, mix it into stews, throw some in your salsa, toss it in your stir-fry. For an even better idea, take a look at this refreshing jicama salad recipe.

History
Once exclusive to Mexico and South America, 17th century Spaniards introduced the jicama to the Philippines. Eventually, it spread farther, to places such as China and India.

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