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Jicama, also known as the Mexican potato/Mexican water chestnut/yam bean, is a large, bulbous root with thick brown skin on the outside and crisp white flesh on the inside. When taking a bite out of jicama, you will get a nice crunch paired with a mildly sweet, nutty flavor. The texture and taste of jicama are similar to that of a water chestnut. Jicama is low carb and packed with vitamin C, making it the perfect healthy snack.
While jicama is mainly consumed raw, it also goes great on the grill or baked like French fries. Use in salsas, as a soup topper, mixed into coleslaw, or add to ceviche to celebrate its crunchy texture. You can also just cut into strips for an easy snack that pairs well with fresh dips.
When selecting jicama, look for firm, well-formed tubers, free of blemishes. Store whole in a cool, dark, dry place for up to three weeks. Wash and peel before eating. Wrap cut pieces in plastic and refrigerate for up to one week.
Easy Jicama Salad
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Bean Dip with Jicama Sticks
Cactus Leaf (Nopales) Slaw with Red Fresno Chile
Confetti Rice Primavera
Country Veggies Stir-Fry
Crisp Sea Bean Salad
Fruit Salad with Jicama and Melissa's Dried Ancho Chile
Fruit Salad with Mint and Key Lime Chantilly Cream
Grilled Corn Salad
Golden Vegetable Balls
Jicama and Papaya Salad
Jicama Beet Salad
Jicama Chile and Lime Salad
Jicama Pancakes with Apple Tamarind Sauce
Kumquats and Jicama Salad
Mandarinquats and Jicama Salad
Mango Salad with Orange Jalapeño Dressing
Melissa's Tropical Fruit Salad
Mixed Vegetable Stir-Fry
Mu Shu Vegetables
Orange and Jicama Salad
Orange and Jicama Salad with Edible Flowers
Oro Blanco and Jicama Salad
Pico De Gallo Fruit Bowl
Quick Crack Coconut with Grilled Shrimp and Spicy Tropical Fruit Salsa
Root Vegetable Salad
Savina Pepper and Tamarind BBQ Chicken Tostadas
Southeast Asian Sweet Potato Salad
Spicy Fresh Lychee Salsa
Spicy Tropical Fruit Salsa
Stir-Fried Pressed Bean Curd with Jicama
Stuffed Bean Curd (Tahu Sumbat) with Hot House Cucumber & Organic Lettuce
Summer Fruit and Hazelnut Salad
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