This root vegetable is popular in Central and South America. It is sweeter than a potato and can be eaten raw*.
A. Use a knife to peel off jicama's inedible brown skin and slice off the root ends.
B. as a snack:
Cut the white flesh into sticks, sprinkle with lime juice and chili powder.
C. in guacamole:
½ cup (120 ml) chopped jicama
2 mashed avocados
¼ cup (60 ml) each minced organic: red bell pepper and onion
1 minced jalapeño pepper
¼ cup (60) chopped cilantro or parsley
1. Combine the ingredients.
2. Add lemon or lime juice.
3. Serve with tortilla chips.
D. with baked chicken or fish:
about ½ cup (120 ml) each: jicama, organic carrot, and green onion slivers
1. Toss the ingredients.
2. Add 1 Tbs. (15 ml) sesame-seed or ginger teriyaki sauce
E. other dishes:
*Jicama contains: fiber, vitamin C, folate, and potassium. Store in cool, dry place.
A. Use a knife to peel off jicama's inedible brown skin and slice off the root ends.
B. as a snack:
Cut the white flesh into sticks, sprinkle with lime juice and chili powder.
C. in guacamole:
½ cup (120 ml) chopped jicama
2 mashed avocados
¼ cup (60 ml) each minced organic: red bell pepper and onion
1 minced jalapeño pepper
¼ cup (60) chopped cilantro or parsley
1. Combine the ingredients.
2. Add lemon or lime juice.
3. Serve with tortilla chips.
D. with baked chicken or fish:
about ½ cup (120 ml) each: jicama, organic carrot, and green onion slivers
1. Toss the ingredients.
2. Add 1 Tbs. (15 ml) sesame-seed or ginger teriyaki sauce
E. other dishes:
- sliced and fried as French fries
- sliced to add to a green, fruit, or bean salad
- cubed and serve with other vegetables
- sliced and cooked to serve in a taco
- slice into bite-sized sticks and use with an appetizer dip
- cubed and add to a stew
- chop and add to salsa
*Jicama contains: fiber, vitamin C, folate, and potassium. Store in cool, dry place.
