Jicama

Jicama (pronounced ‘Hikama’) or Yam Bean is native to Mexico but has spread to South America, the Pacific and Asia. The turnip shaped and size tuber root has a yellow brown skin that can be easily peeled to reveal a creamy white interior.

Jicama’s crisp crunchy texture is similar to an apple or raw potato and has a lightly sweet and starchy taste. More often eaten raw it makes a great crispy addition to salads or stir fry when thinly sliced or julienne. Peeled and cut into wedges it goes well with a squeeze of lime juice or as a crudités in dips.

Jicama is sometimes used as a substitute for water chestnut in Chinese dishes, and added just before serving. It can be juiced or used in stuffing and a variety of other recipes. In addition to having a unique flavour and texture, Jicama carries flavour well, making it well suited to culinary experimentation.