what does jicama look like

What does jicama taste like? I’ve got a confession to make: I still have hash-brown potatoes every Sunday morning. It looks like a cross between an apple and a turnip. Jicama, like other root vegetables, is a relatively high-fiber and low-carb vegetable. It stays crisp when cooked, making it one of the wonderful vegetable in stir-fries. Specifically, the edible portion of the jicama plant is the root. All of the parts of the plant above ground including the stems, leaves, flowers, pods and seeds are poisonous. And the jicama taste is light and refreshing… almost like a mild fruit flavor. The jicama looks more like a light coloured turnip. The flavor is sweet and starchy. It is delicious raw and makes a crunchy, flavorful addition to salads. Look for jicama year-round in the produce section of some supermarkets and definitely in Latin food markets. Jicama is a squat, knobby, earth-colored root vegetable that resembles a turnip with an apple-like, nutty flavor. In hot, sultry summer regions like Florida, jicama is one of the few vegetable crops that tolerates the blistering sun and daily deluges of thunderstorm rains in the garden that forms large tubers in autumn and early winter. Unlike a baked potato, though, its skin is fibrous and not especially palatable. The root vegetable looks a lot like a potato, but the texture couldn’t be more different. Many Asian grocers also stock jicama. The texture of jicama is crisp and crunchy, similar to a potato, apple, or pear. Here are some ideas for putting your jicama to good use. Jicama is a vegetable not a fruit. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. Use jicama in slaw, and then toss that slaw on a pork torta. Jicama Rice. It was the perfect addition to this slaw. Don’t forget fresh herbs—parsley, cilantro, and oregano work well—and a splash of lime juice and your favorite hot sauce for an added kick. Sweet and Hot Roasted Jicama. Jicama is frequently used raw, but it can be cooked, too -- think stir-fried or sautéed. Warnings . Eat it raw with salsa or your favorite dip, bake it like a not-so-starchy potato or add it to stir-fries for a little crunch. But they are the good carbs in the form of dietary fiber. Jicama is a good source of antioxidants like vitamin C. Diets high in these compounds have been linked to a lower risk of certain chronic diseases. 3. How to Choose Jicama Jicama can be baked just like a potato. I'm having a little dinner party tonight. Jicama can be eated raw or cooked and has a sweet, nutty flavor with a crisp texture that is retained if cooked only briefly. You can mash jicama like a potato. Reply. Reply. This tuber is different from the sweet potato, which, as I recall is a pale yellow? A bulb may weigh one or two pounds and has a rough 'n' tough brown … To look at a jicama tuber (Pachyrhizus erosus), you'd never guess the treasure concealed beneath the brown, dry exterior. Jicama is actually high in carbohydrates. Jicama can be combined with other vegetables in stir-fries or added to savory soups or stewed with meat and poultry. What Does Jicama Taste Like? What Does Jicama Look Like? But the taste of jicama is described … Detoxinista. It looks much like a turnip but has a taste and feel closer to an apple. And, like the tofu of the vegetable world, it soaks up sauces like a champ. Vegetarian Taco Salad. And What Does It Taste Like? If you haven’t been formally introduced to the whole vegetable, you probably don’t know what you are looking for. p.s. If you’re familiar with Asian pears or water chestnuts used in Asian cooking, you can imagine jicama feeling and tasting pretty similar — with a crisp, somewhat juicy, white interior. https://www.foodnetwork.com/fn-dish/recipes/2011/09/how-to-use-jicama About 5 grams of fiber (that’s 20% of your daily recommended intake!). I’ve sliced it into salads and even slow cooked it until it took on the resemblance of home fries. Looking for a reason to whip out your food processor? So now we know what a jicama is and where it came from, but the real question is what does jicama taste like? that jicima in the picture looks like a loaf of bread lol. Does jicama turn brown after peeling? Log In Sign Up. Pachyrhizus erosus, commonly known as jícama (/ ˈ h ɪ k ə m ə / or / dʒ ɪ ˈ k ɑː m ə /; Spanish jícama (); from Nahuatl xīcamatl, [ʃiːˈkamatɬ]), Mexican yam bean, or Mexican turnip, is the name of a native Mexican vine, although the name most commonly refers to the plant's edible tuberous root.Jícama is a species in the genus Pachyrhizus in the bean family (Fabaceae). We all miss bread, I thought the same thing. The skin of jicama is dry and thin. Unlike with a potato, the skin is pretty easy to peel off. In 100 grams of jicama there are the following: About 9 grams of carbohydrates. Jicama is native to the tropical regions of Central and South America. Jicama can be intimidating. Newbie 12 years ago . Native Range. Quick pickle jicama … It really did taste like an apple with a much more mellow and neutral flavor. Jicama is a bulbous root vegetable with a golden brown, papery skin. When mature, jicama flesh is crisp, succulent and starchy-sweet. If you’ve never had jicama, it’s got an interesting texture that’s like that of a crispy apple but neutral in flavor. Serve it, sliced open, with butter, sour cream and chives. May Boost Heart Health. c oliver | Sep 30, 2008 11:40 AM 6. Jicama, a tan, brown or gray root vegetable that looks somewhat like a turnip or large radish, may not yet have caught your eye in the produce section, but it definitely deserves a second (and third) look. If you’re looking for jicama recipes, you’ve come to the right place. Jicama definition is - an edible starchy tuberous root of a tropical American vine (Pachyrhizus erosus) of the legume family that is eaten raw or cooked. Excellent Hair moisturizer, the same way the high content of water in Jicamas moisturizes the skin, it also does with your hair. I hear it all the time when customers bite into jicama. Jicama does not freeze well and freezing is not recommended for quality purposes. Different than, let's say, a brownie. The jicama is a "light" sweet and, unlike the sweet potato or yam, is fairly juicy. The vines produce flowers that can be blue or white. IS JICAMA A FRUIT OR A VEGETABLE? Wizard 7 years ago . Is jicama a low carb vegetable? All of them are often referred to as yam beans, which makes sense when you consider that the roots look like yams and the plant is in the bean family. That makes jicama a root vegetable. The texture is crisp, juicy, and crunchy. Jícama, (Pachyrhizus erosus), also called yam bean, leguminous vine of the pea family (), grown for its edible tubers.Jícama is native to Mexico and Central and South America and is an important local food crop. JICAMA'S SKIN IS ROUGH & BROWN The jicama root is large and bulbous. The flowers produce pods that are similar to lima beans. Pachyrrhizus erosus is the most common variety although Pachyrhizus tuberosus and Pachyrhizus ahipa are also cultivated for their roots. The upper parts of the plants are large vines that can grow from 15 to 20 feet in length. Just think about jicama. But don’t eat them! [What Are Root Vegetables?] Try this recipe. Allow one or two flowers to form ripe seed pods so you have fresh seeds to sow next year. With that said, even though these Jicama Wraps look really thin and they're made solely out of a vegetable, they were fantastic! The best way is to smell and look at the jicama: discard any jicama that has an off smell or appearance; if mold appears, discard the Jicama. Photo courtesy: Rex roof: Raw jicama has sweet, succulent apple like fruity taste. Inside, it looks like a potato, is crispy and juicy like a firm pear, but it tastes sweet and starchy like an apple. Jicama is available in most grocery stores. I’ve never tried jicama, but I’m thinkin I’m gonna pick some up on the way home from work today! Reply. And once you do know the tuber’s form, they can be quite large, with bark-like skin — perhaps even a little ominous. Look no further than jicama rice, a sweeter version of your standard white rice. New to Chowhound? https://www.foodnetwork.com/recipes/guy-fieri/jicama-slaw-recipe-1950471 dragonmamma 12 years ago . Fresh jicama is used much like a vegetable and is an important starch source in much of Central America. Here are some serving tips: Jicama salad. I always get confused with the difference between the sweet potato and yam. The taste is best described as a cross between a water chestnut and an apple. Jicama is relative of the potato family and looks similar to a turnip or a large radish. In Mexico and Central America, jicama is traditionally peeled, sliced and then sprinkled with chili-spiked salt and a spritz of lime for a sweet and spicy treat. How to tell if jicama is bad or spoiled? You want to … Here are the simple facts about its nutrition. Like other root veggies, jicama’s naturally sweet flavor is enhanced once roasted in the oven with olive oil, salt, and pepper. Makes the skin look healthier and fresh, thanks to the vitamins B and C, Jicama’s help your skin look younger and fresh. The peak season for jicama is autumn through late spring. Marie Flint (author) from Jacksonville, FL USA on January 12, 2014: Hi, Jodah! In the Southwestern state that I call home, jicama is a very common food. It’s easy to forget how juicy, crunchy, and downright exciting they are. Simply pierce the whole, washed jicama with a fork and bake it at about 375 degrees until softened, approximately 45 minutes. Jicama and other crunchy vegetables like carrots and radishes make for a lighter version of other slaws, ideal for a side or a light lunch or dinner. Does it taste like a potato? Eating Jicama can make your hair look shinnier. The jicama root grows tubers like potatoes. 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