Key Ingredient
Whether you call it jicama (hee-kah-mah), chop suey yam, yam bean or Mexican turnip, this tuber should not be cast aside. KEY INGREDIENT: JICAMA
Often tucked away in a corner of the produce aisle, jicama can easily be overlooked, especially for those who haven't gotten past its bulbous, ugly, tan exterior. One taste of its sweet and crunchy flesh will have you pining for more.
The basics: Jicama is the root of a climbing vine related to the pea family. The vine stems, leaves and pods are toxic, however, and cannot be eaten. Only the root can be enjoyed raw or cooked and retains a water chestnut-like texture either way. Jicama is indigenous to Mexico and South America but is also very popular throughout Asia, where it's often used in stir-fry dishes.
Selecting: The root ranges vastly in size from about 4 ounces to 5 pounds and can get up to 50 pounds in some areas. Look for small to medium tubers that are hard and heavy for their size. Avoid shriveled or dry roots with blemishes or bruises.
Storing: Jicama should be stored unwrapped in the refrigerator, avoiding as much moisture as possible. Like many root vegetables, jicama can be stored for a long period of time, however, two weeks should be the guideline.
Use: Rinse the root with water, then remove the outer fibrous skin with a paring knife. Dice, slice or cut the white flesh into matchsticks for use in salads and vegetable trays, or quickly toss in stir-fry dishes in place of water chestnuts. Citrus vinaigrettes or hot pepper sauce can add some zing to its otherwise mild flavor.
Where to buy: Jicama is generally found in most supermarkets year-round, although winter and spring are peak seasons. The tubers run about $1.39 to $1.79 a pound.
Food Stuffs: Morsels
Contact Eleanor Nakama-Mitsunaga
online at features@starbulletin.com
Asterisk (*) after nutritional analyses
indicates calculations by
Joannie Dobbs of Exploring New Concepts,
a nutritional consulting firm.
