Jicama

Jicama

  • +Description

    Jícama is a crispy, sweet, edible root that resembles a turnip, although the plants are not related. Jícama is native to Mexico. The root’s skin is yellow and papery, while its inside is creamy white with a crisp texture that resembles raw potato or pear. Jícama is sweet and tastes somewhat like an apple or raw green beans.

  • +Availability

    Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
      Available Available Available Available Available Available Available Available Available    

    Jicama is available from Mexico.

  • +Main nutrients

    Calcium, Fiber, Folate, Iron, Phosphorus, Potassium , Vitamin A and C.

Main varieties

  • Jicama

    Jicama

    Jícama is low in calories and rich in vitamin C. The root is believed to be beneficial for a healthy and firm skin.

    View Jicama

Preparation

Preparation

Wash and peel the jícama and cut into pieces. From here, either eat the root as a snack or add it to a dish.

Consumption

Jícama has a unique flavour which tastes great in salads, salsas, and vegetable platters. Jícama is excellent raw and is sometimes eaten plain. Jícama is often used in stews, stir-fries, juices and as stuffing. It can also be used as a substitute for water chestnut in Chinese dishes.

When to eat

Jícama will keep for a month or two at room temperature. Jícama should never be stored in the refrigerator, as the cold will damage it.

Did you know?

  • ‘Yam Bean’ and ‘Mexico Potato’ are other names for Jícama.
  • Jicama is pronounced as HI-ka-MA
  • 100 grams of jicama provides 39 calories and about 25% of the daily vitamin C.
 

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