Jicama, a unique and versatile root vegetable, is gaining recognition for its crisp texture and mild flavor. This tuber, characterized by its white, crunchy flesh, originates from Mexico and Central America. Its refreshing qualities and subtle sweetness make it an appealing addition to various culinary applications.
Understanding Jicama
Jicama (Pachyrhizus erosus) is a root vegetable with a thick, light brown, papery skin that is inedible. Its creamy white interior is crisp and juicy, often compared to an apple or water chestnut. It is also known as Mexican turnip, Mexican potato, or yam bean.
A member of the pea family (Fabaceae), jicama grows as a vining legume, with the edible part being the tuberous root that develops underground. It has a mild, sweet, nutty taste that complements other flavors without overpowering them.
Nutritional Value and Health Benefits
Jicama is low in calories and high in water (about 90%). A one-cup serving (130 grams) has about 49 calories, making it a low-energy-density food. This serving also provides approximately 6.4 grams of dietary fiber, contributing significantly to daily fiber recommendations.
Its fiber, including inulin, acts as a prebiotic, nourishing beneficial gut bacteria. This supports a healthy gut microbiome, aiding digestion, nutrient absorption, and immune function. Jicama is also a good source of Vitamin C, providing nearly half the daily recommended amount per cup. Vitamin C acts as an antioxidant and supports immune health. Other beneficial compounds include potassium, which helps regulate blood pressure, and antioxidants like Vitamin A, E, and selenium, which protect against cellular damage.
Preparing and Enjoying Jicama
The tough, papery skin of jicama must be removed before eating. Use a vegetable peeler or sharp knife, trimming the ends before peeling downwards. Once peeled, jicama can be sliced, diced, or cut into sticks. Its flesh does not brown quickly when exposed to air.
Jicama is most commonly enjoyed raw for its refreshing crunch. It can be added to salads, slaws, or served as crisp sticks with dips. For a simple snack, season raw jicama sticks with lime juice, chili powder, and salt.
While often eaten raw, jicama can also be lightly cooked. It maintains its crisp texture in stir-fries or can be roasted like potatoes. Its mild flavor pairs well with citrus fruits like lime and complements spicy ingredients such as chili powder.
Selecting and Storing Jicama
When selecting jicama, choose firm, unblemished tubers that feel heavy for their size, indicating good water content. Avoid soft spots, cracks, or shriveled skin, as these are signs of spoilage or age. Smaller to medium-sized jicamas (under four pounds) are generally more tender and less fibrous.
Store whole, unpeeled jicama in a cool, dry place, like a pantry, for two to three weeks. Keep them dry, as moisture can cause softening and mold. Once cut, wrap jicama tightly or place it in an airtight container and refrigerate. Cut jicama remains fresh for several days, up to a week, when stored this way.