Log In Sign Up. Jicama, like other root vegetables, is a relatively high-fiber and low-carb vegetable. Does it taste like a potato? But they are the good carbs in the form of dietary fiber. In hot, sultry summer regions like Florida, jicama is one of the few vegetable crops that tolerates the blistering sun and daily deluges of thunderstorm rains in the garden that forms large tubers in autumn and early winter. Jicama is a bulbous root vegetable with a golden brown, papery skin. The upper parts of the plants are large vines that can grow from 15 to 20 feet in length. It stays crisp when cooked, making it one of the wonderful vegetable in stir-fries. p.s. New to Chowhound? 3. The jicama is a "light" sweet and, unlike the sweet potato or yam, is fairly juicy. The best way is to smell and look at the jicama: discard any jicama that has an off smell or appearance; if mold appears, discard the Jicama. The flavor is sweet and starchy. In the Southwestern state that I call home, jicama is a very common food. Look for whole jicama bulbs at large supermarkets and Latin or Asian grocery stores. So now we know what a jicama is and where it came from, but the real question is what does jicama taste like? Looking for a reason to whip out your food processor? Unlike a baked potato, though, its skin is fibrous and not especially palatable. If you’re looking for jicama recipes, you’ve come to the right place. Reply. Warnings . 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). Pachyrrhizus erosus is the most common variety although Pachyrhizus tuberosus and Pachyrhizus ahipa are also cultivated for their roots. Jicama is a good source of antioxidants like vitamin C. Diets high in these compounds have been linked to a lower risk of certain chronic diseases. If you’ve never had jicama, it’s got an interesting texture that’s like that of a crispy apple but neutral in flavor. We all miss bread, I thought the same thing. But don’t eat them! It looks much like a turnip but has a taste and feel closer to an apple. All of the parts of the plant above ground including the stems, leaves, flowers, pods and seeds are poisonous. JICAMA'S SKIN IS ROUGH & BROWN The jicama root is large and bulbous. Makes the skin look healthier and fresh, thanks to the vitamins B and C, Jicama’s help your skin look younger and fresh. It’s easy to forget how juicy, crunchy, and downright exciting they are. Native Range. 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. Jicama definition is - an edible starchy tuberous root of a tropical American vine (Pachyrhizus erosus) of the legume family that is eaten raw or cooked. Wizard 7 years ago . In Mexico and Central America, jicama is traditionally peeled, sliced and then sprinkled with chili-spiked salt and a spritz of lime for a sweet and spicy treat. The vines produce flowers that can be blue or white. You want to … Here are some ideas for putting your jicama to good use. c oliver | Sep 30, 2008 11:40 AM 6. How to tell if jicama is bad or spoiled? Vegetarian Taco Salad. To look at a jicama tuber (Pachyrhizus erosus), you'd never guess the treasure concealed beneath the brown, dry exterior. Jicama is actually high in carbohydrates. What Does Jicama Look Like? Quick pickle jicama … The root vegetable looks a lot like a potato, but the texture couldn’t be more different. This tuber is different from the sweet potato, which, as I recall is a pale yellow? that jicima in the picture looks like a loaf of bread lol. And, like the tofu of the vegetable world, it soaks up sauces like a champ. With that said, even though these Jicama Wraps look really thin and they're made solely out of a vegetable, they were fantastic! The texture of jicama is crisp and crunchy, similar to a potato, apple, or pear. Jicama and other crunchy vegetables like carrots and radishes make for a lighter version of other slaws, ideal for a side or a light lunch or dinner. Jicama is frequently used raw, but it can be cooked, too -- think stir-fried or sautéed. Simply pierce the whole, washed jicama with a fork and bake it at about 375 degrees until softened, approximately 45 minutes. Serve it, sliced open, with butter, sour cream and chives. Marie Flint (author) from Jacksonville, FL USA on January 12, 2014: Hi, Jodah! Does jicama turn brown after peeling? I’ve sliced it into salads and even slow cooked it until it took on the resemblance of home fries. Jicama Rice. Jicama can be baked just like a potato. I’ve got a confession to make: I still have hash-brown potatoes every Sunday morning. The jicama looks more like a light coloured turnip. Jicama is relative of the potato family and looks similar to a turnip or a large radish. Jicama is a vegetable not a fruit. Look for jicama year-round in the produce section of some supermarkets and definitely in Latin food markets. I hear it all the time when customers bite into jicama. Newbie 12 years ago . Jicama is native to the tropical regions of Central and South America. Here are some serving tips: Jicama salad. Just think about jicama. Jicama can be intimidating. Detoxinista. https://www.foodnetwork.com/fn-dish/recipes/2011/09/how-to-use-jicama It is delicious raw and makes a crunchy, flavorful addition to salads. All of them are often referred to as yam beans, which makes sense when you consider that the roots look like yams and the plant is in the bean family. Jicama can be eated raw or cooked and has a sweet, nutty flavor with a crisp texture that is retained if cooked only briefly. The peak season for jicama is autumn through late spring. That makes jicama a root vegetable. If you haven’t been formally introduced to the whole vegetable, you probably don’t know what you are looking for. The jicama root grows tubers like potatoes. But the taste of jicama is described … Sweet and Hot Roasted Jicama. Photo courtesy: Rex roof: Raw jicama has sweet, succulent apple like fruity taste. Inside, it looks like a potato, is crispy and juicy like a firm pear, but it tastes sweet and starchy like an apple. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. IS JICAMA A FRUIT OR A VEGETABLE? I'm having a little dinner party tonight. Use jicama in slaw, and then toss that slaw on a pork torta. Try this recipe. Here are the simple facts about its nutrition. In 100 grams of jicama there are the following: About 9 grams of carbohydrates. What does jicama taste like? Jícama, (Pachyrhizus erosus), also called yam bean, leguminous vine of the pea family (), grown for its edible tubers.Jícama is native to Mexico and Central and South America and is an important local food crop. And once you do know the tuber’s form, they can be quite large, with bark-like skin — perhaps even a little ominous. A bulb may weigh one or two pounds and has a rough 'n' tough brown … About 5 grams of fiber (that’s 20% of your daily recommended intake!). Allow one or two flowers to form ripe seed pods so you have fresh seeds to sow next year. Jicama does not freeze well and freezing is not recommended for quality purposes. Reply. What Does Jicama Taste Like? And What Does It Taste Like? It really did taste like an apple with a much more mellow and neutral flavor. The flowers produce pods that are similar to lima beans. Like other root veggies, jicama’s naturally sweet flavor is enhanced once roasted in the oven with olive oil, salt, and pepper. Different than, let's say, a brownie. You can mash jicama like a potato. The skin of jicama is dry and thin. Eat it raw with salsa or your favorite dip, bake it like a not-so-starchy potato or add it to stir-fries for a little crunch. Look no further than jicama rice, a sweeter version of your standard white rice. And the jicama taste is light and refreshing… almost like a mild fruit flavor. May Boost Heart Health. The texture is crisp, juicy, and crunchy. Don’t forget fresh herbs—parsley, cilantro, and oregano work well—and a splash of lime juice and your favorite hot sauce for an added kick. Is jicama a low carb vegetable? Fresh jicama is used much like a vegetable and is an important starch source in much of Central America. dragonmamma 12 years ago . Jicama is a squat, knobby, earth-colored root vegetable that resembles a turnip with an apple-like, nutty flavor. How to Choose Jicama Many Asian grocers also stock jicama. I’ve never tried jicama, but I’m thinkin I’m gonna pick some up on the way home from work today! https://www.foodnetwork.com/recipes/guy-fieri/jicama-slaw-recipe-1950471 Unlike with a potato, the skin is pretty easy to peel off. Specifically, the edible portion of the jicama plant is the root. I always get confused with the difference between the sweet potato and yam. When mature, jicama flesh is crisp, succulent and starchy-sweet. Excellent Hair moisturizer, the same way the high content of water in Jicamas moisturizes the skin, it also does with your hair. Reply. [What Are Root Vegetables?] Jicama is available in most grocery stores. 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