This weekend I tried my very first Jicama!
Jicama is a tuberous root native to Mexico and South America. It sort of resembles a turnip in appearance.
The outside has a tough brown skin while the inside is crisp and white. The starchy texture is similar to that of a raw potato, but the flavor is sweet like an apple or pear. Jicama is about 90% water and is high in vitamin C.
Jicama is usually eaten raw, typically with lemon or lime juice, salt, and chili powder. It can also be used in salads, salsas, veggie platters, or as a substitute for water chestnuts. I cut my jicama up into strips and sprinkled it with lemon juice and salt.
I dipped the jicama into homemade spicy lemon tahini for a great afternoon snack!
What’s your favorite way to eat jicama?
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About Me
My name is Amari Cheffer and I am a Registered Dietitian, blogger, and food enthusiast! I started blogging back in 2009 to document my lifelong love affair with food and nutrition. I am a licensed Registered Dietitian with a Master's in Nutrition Science from the University of Illinois at Chicago.
Things I hate most include tasteless diet foods, excuses, hopeless weight-loss advice, and quitters. If you have time to breathe, you have time to eat healthy. It's all about problem solving and planning ahead for your one-of-a-kind lifestyle.
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