The Gourmet Mama

Photo by Gary Soup

The Jicama is a bulb shaped root vegetable that has a thin brown skin and a white crisp flesh that is very juicy and slightly sweet.  It can be used raw or cooked but needs to be peeled before using. When cooked, it softens slightly but still retains its crip and juicy qualities. It is available year round at large supermarkets or at Mexican specialty markets.

When choosing a Jicama, select firm ones with pale, brown unblemished skin. Try and find one that feels heavy for its size. To store, you can refrigerate unpeeled root for up to 3 weeks. Cut Jicama can be stored for up to one week if it is tightly wrapped.

Jicama-Orange Salad

1 jicama, peeled and sliced
3 cups orange sections
1/4 teaspoon salt
1/4 tsp. chili powder
3 Tblsp. cilantro, chopped

Cut each piece of jicama into 2″ strips and toss with remaining ingredients, except cilantro.

Chill for 2 hours and sprinkle with cilantro before serving.