How to Use Jícama!
Jíc, Jíc, Hooray! Jícama is back. This little-known tuber is grown in the warm climates of Central America, the Caribbean, the Andes Mountain regions, and Southern Asia, where it’s prized as an extremely versatile food source. For all those newbies out there, here are some simple tips and tricks on how to use jícama!
Jícama is definitely the coolest veggie you’ve never heard of. It may look like a potato, with its coarse brown skin, but inside it’s cool and crisp, with a crunchy texture somewhere between a pear and an apple. Store them in a cool, dark place for up to four weeks, and in the refrigerator when cut. But not too long, or the starch will convert to sugar.
As intimidating as it looks, jícama is incredibly easy to use. Start by washing them just like potatoes. Slice the top and bottom to create a level surface, and then peel the rough outer skin in stages with a paring knife. Once you’re left with the cool white insides, chop, cube, slice, or cut into sticks.
It’s starchy, but light and great eaten raw! The flavor goes best with citrus, salt, chili powder, sesame, or soy. Try jícama in stir-fries, salads, slaw, soup, and with other veggies and fruits like oranges, apples, carrots, and onions, as well as meats and seafood!
For an easy healthy recipe, try our raw vegan jícama sticks here! Super sweet, light, and low-carb, these “fry-like” fun sticks are great as a crunchy snack for kid’s sports, movie nights, or healthy BBQs.