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Jicama is less familiar in American markets. Its round, slightly squat shape makes it similar in appearance to a turnip, but under the light brown skin lies a subtly sweet ivory flesh.
For those who haven’t tried it, Melissa’s Organic Jicama has a crunchy and juicy texture, some characterize as a cross between an apple and a potato. It can be served either cooked or raw, but the skin must be peeled before using. Jicama is sometimes used as a substitute for water chestnuts.
This versatile vegetable can be steamed, baked, boiled, mashed, or fried, much like potatoes. Enjoy served raw in dips, tossed into fruit salads, or cooked in savory dishes and stews.
When selecting Melissa's Jicama, look for firm, well-formed tubers, free of blemishes. Store whole in a cool, dark, dry place for up to three weeks. Wrap cut pieces in plastic and refrigerate for up to one week.
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