Pronounced “HICK-ah-mah,” this is my favorite alternative to crackers/chips when eating dips.
Jicama is the edible tuberous root of a vine native to Mexico. They can grow to enormous proportions, but the jicama that we typically find at the grocery store are roughly the size of baseballs. Buy jicama roots that feel firm with no soft spots and have smooth, dry skin. Store them loose in the crisper drawer, where they should keep for several weeks.
The thin papery skin on the outside needs to be peeled away, but the rest of the jicama is completely edible. The interior is milky white with a crisp, watery texture similar to apples. They taste very mild and slightly sweet.
Here are some of my favorite jicama recipes:
- Mecca Azteca Salad
- Jicama Salad with Cilantro and Lime
- Jicama Fries
- Mexican Jicama-Pineapple Salad
- Jicama Mango Salad