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