Jicama Fruit

by Tobing Tandoko

Jicama fruitJicama is one of the famous fruit in Central America, in which it’s also called Mexican turnip/potato, and it has been the most famous vegetable in Mexican cuisine. Over the year, its production has expanded over the countries in the US, and now, most people can find in most of the US market. Its shape looks like a root of some plant, because of that, people sometimes called it as a taproot or a tuber. Also, it shapes resembles a turnip in physical form, but it’s not really related. Its size can be various every time, in which it can sometimes be twice the size of our two fists. Its taste is really amazing, in which it has a sweet mild and crunchy taste. Its skin is thin and can be gray, tan, or brown in color. Jicama is high in carbohydrates in the form of dietary fiber. It is composed of 86-90% water; it contains only trace amounts of protein and lipids. Also, it’s a great source of vitamin c, potassium, and its fat free, in which it’s good for snacks. The crops are cultivated in a warm climate, grown in rows from seeds, and over the year the vine is harvested for the taproot. Other than that, Jicama can produce a natural insecticide, which protects itself from other harmful pests. Because of that, other than the root, the rest are thrown away, in which the seeds contain toxin rotenone that’s used to poison insect and fish.

The picture on the top is the picture that i took when i was on vacation at Poulsbo.

Sliced Jicama with Brown Sugar

Sliced JicamaA way to eat Jicama is just by peeling the brown skin and eats it directly. Another way to serve it is serving it as a salad and here is a link that provides some ways to serve it as a salad: http://www.geocities.com/napavalley/2267/jicama.html. Other way to serve it is by mixing it in the salsas, vegetable platters, stews, juiced dinks, stuffing, or a substitute for water chestnuts in Chinese dishes. Also a way to choose jicama that has the most flavors is by looking for middle sized and firm tubes with dry roots, but don’t buy jicama that has wet and soft spots. Then, we cannot directly eat it, in which we should put it in the fridge for up to 2 weeks before eating it. Furthermore, in Mexico, Jicama is recognized as one of the 4 elements used during their festival of the dead, in which during the festival, “jicama dolls” are cut from strips of paper. The others elements are sugar cane, tangerines, and peanuts. In the Philippines, it’s known locally as singkamas, and in Indonesia, it’s known as bengkuang.

Jicama Salad

Jicama Salad

Jicama and orange salad
Jicama and Orange Salad

Below this are few tips of how to slice a jicama fruit. Her name is Denise and she is here to introduce how to cut jicama for pate. First of all she is cutting the jicama. Later on, she said we have to throw away if we found a jicama which has brown color inside the fruit. It is not an apple but similar to potatoes.

How to Slice Jicama for Pate

Here is another video that tells the preparation of salad with jicama and orange fruits. Maria said that first of all, the jicama is cut like matches stick and put it into the bowl. The second step, she made a dressing. The ingredients are: a half spoon of olive oil, orange juice and a half sliced of lime into the salad. The last step, she mixed the jicama, sliced orange fruit and the dressing altogether.

Jicama and orange salad

Information sources about jicama:

Picture sources about jicama

Video sources about jicama:

Jicama Fruit By Tobing Putra Tandoko

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