• Facebook
  • Twitter
  • Pinterest
  • Instagram
  • YouTube
  • RSS

JICAMA

Picking & Storing Jicama:

Pronounced “Hee-cah-mah”, this Mexican root vegetable has a striking resemblance to a big brown turnip. Its exterior is made of a thick skin and is quite the contrast to its crisp and slightly sweet interior. It has a refreshing, juicy flesh that is sweet and crunchy and will remind you of water chestnuts.

 

When selecting a jicama, make sure it is firm and heavy for its size. It should also show no signs of shrivelling.

 

Your unwashed jicama can be stored in a cool, dark place for up to three weeks.  Once it’s peeled and cut, it can be stored wrapped in the fridge for up to one week.

 

Try this simple jicama, black bean, and tomato salad recipe.

Subscribe To Our Newsletter

Join a Global Community of Cooks!

Receive our weekly newsletter and be the first to know about trending recipes when we publish new feeds and find out when we are running a Content or Twitter Conversation.

Yay! You're signed up to our mailing list and will be receiving your first recipe soon.

Powered byRapidology