A.K.A

Mexican potato

What is it?

Jícama (hee-kah-mah) is a tuber that looks like a squashed softball with rough, paper brown skin. It has crisp, juicy flesh kind of like a very crunchy, unsweet apple. Like apples, jícama is great raw in salads and salsa, but also delicious when cooked. Unlike other tubers such as yams and sweet potatoes, which require cooking, jícama is great served raw—in salads, slaws, or salsas—making it a refreshing anomaly. Jícama is also delicious when cooked: Sautéed or stir-fried briefly, it retains a crunchy texture (similar to that of a water chestnut or a firm pear) and is great at soaking up flavors. For crunch and freshness, and fabulous salads in the dead of winter, look no further.

Part of the legume family, the jícama plant is a vine that can grow 20 feet or longer. It’s typically found in frost-free regions and is native to Mexico and Central and South America. The plant’s edible tuberous roots (also known as Mexican potatoes or yam beans) weigh between 4 ounces and 6 pounds and are turnip-shaped, with thin skin that requires peeling. Jícama’s ivory-colored flesh is a good source of vitamin C and potassium.

How to choose:

Jícama is available year-round, though its peak season is between November and June (when its growing regions are at their warmest). Look for it in most supermarkets and in Latin American grocery stores. Choose firm roots that seem heavy for their size; blemishes, wrinkled skin, or dark spots may indicate overripeness.

How to prep:

删除豆薯的薄,纤维皮vegetable peeler or paring knife, as you would for a potato. Peeled jícama can be sliced, diced, julienned, or shredded and prepared many ways. In Mexico, it’s commonly served raw with a squeeze of lime, a sprinkle of salt, and a touch of chili powder for a snack. Uncooked, it adds crunch to salads, condiments, and slaws; cut into large sticks, it can be dunked in guacamole and other dips. Try it sautéed with chicken or shrimp, add it to savory stews, or glaze and broil it. Jícama can also be baked, boiled, steamed, and fried. It pairs well with fresh flavors like cilantro, ginger, lemon, and lime.

How to store:

Store whole jícama in the refrigerator for up to one month; wrap cut jícama in plastic and refrigerate for up to one week.

Recipes

• 
  Recipe

  Spicy Black Bean, Jícama, and Mango Salad

  This simple side dish combines sweet, spicy, sour, and crunchy elements. It pairs beautifully with grilled chicken or fish.

• 
  Recipe

  Lemon Roulade with Strawberry-Mint Salsa

  This sweet and tangy cake is served with a summery topping that combines fresh, ripe strawberries with bright mint and a surprising ingredient: jícama, which adds a wonderful crunch.

• 
  Recipe

  Seared Scallop Tacos with Jicama Peanut Slaw

  This is a departure from classic Mexican tacos and is inspired by a chef of modern Mexican cooking, Enrique Olvera, who serves foie gras with this pico at his Mexico…

• 
  Recipe

  Jícama Slaw with Carrots and Red Peppers

  Jícama is a crisp, juicy, slightly sweet tuber that looks like a squashed softball with rough, brown skin. After the jícama is peeled, the raw flesh is great in salads,…

• 
  Recipe

  Jícama, Radish, and Pickled Shallot Salad with Feta

  Bright, zesty, and refreshing, this crunchy salad can be served over tacos, alongside black beans and rice, or eaten all on its own.

• 
  Recipe

  Fresh Cherry Relish and Goat Cheese Crostini

  This relish is also delicious spooned over grilled chicken breasts, tossed into a chilled couscous or rice salad, or served as a salsa with tortilla chips.

• 
  Recipe

  Mexican-Style Slaw with Jícama, Cilantro & Lime

  This slaw also makes a tasty topping for fish or chicken soft tacos.

• 
  Recipe

  Chopped Mexican Salad with Roasted Peppers, Corn, Tomatoes & Avocado

  Chopped salads are a beautiful way to show of summer's terrific produce. Each ingredient is interesting to eat and taste, and together they combine to give you something even better.

• 
  Recipe

  Vietnamese Noodle Salad with Pork Patties (Bún Cha)