I hope you are having as much fun with New Food Friday as I am.
It is easier to slice and peel than a potato.
It tastes nothing like a potato though. When you bite into a piece the first taste is mildly sweet. The next thing you will notice is that it is crunchy and very juicy, like an apple. But it doesn’t taste like an apple either.
I haven’t decided what it tastes like. Some say it tastes like a water chestnut. You’ll have to let me know what you think it tastes like!
I picked the smallest Jicama I could find at the store. They can grow to be big! It was $1.24 per pound and mine was a smidgen over one pound or $1.29.
Hummus and Jicama
As I said in last Friday’s post, I would talk more about the Ziyad plain hummus and tahini dip (the non-spicy one). It goes perfectly with Jicama! A marriage made in heaven! Great for those of us watching our weight.You can see from the photo that when it’s sliced into strips, it looks like uncooked french fries! These strips hold their shape. They don’t break under the weight of the dip. You might become “addicted” to the crunch.
Jicama stores well in the fridge after you peel and slice it. It doesn’t turn brown and it stays juicy and crunchy in a covered container. If you like to have celery and carrot sticks with your dips, Jicama is a great addition! I am really impressed with this tuber.
Some people like to add Jicama to salads. You can also sprinkle lime juice on Jicama slices and then top with salt or chili powder.
I think these juicy sticks would be great for hikers or beach goers because of their high water content.
Serving size: ½ cup raw
Carbohydrate: 11 grams
Protein: 1 gram
Fat: 0 grams
Cholesterol: 0 grams
Potassium: 162 milligrams
Jicama is 85% water by weight.
Kids will also like Jicama because of its mild sweetness and the crunch factor. Just don’t tell them it’s a vegetable!
So far, I have talked about Jicama in its raw state only. However, you can also cook Jicama. You can add it to a stir fry or add it to stews.
I’m sold on this vegetable. What do you think of it?