Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
1 Min Read
Joanna Lefebvre
Jícama—a white-fleshed tuber covered in a thin, tan skin—looks like an enormous turnip flattened on the top and bottom. Rich in vitamin C, jícama varies in size weighing anywhere from 8 oz. to 6 pounds. The flesh of this root vegetable is juicy with an apple-like texture. It's mildly sweet with a subtle nuttiness. Although it can be cooked, it is almost always eaten raw.
Try it as a...
Mexican snack: Cut peeled jícama into sticks. Top with freshly squeezed lime juice and sprinkle with chile powder and salt.
Salad Crunch: Stir peeled, diced jícama into tuna or chicken salad, coleslaw or chinese chicken salad.
Colorful appetizer: cut peeled jícama into thin slices; if large, cut into quarters.Top each with spoonful of fruit salsa, such as mango or papaya.
About the Author
You May Also Like
.jpg?width=300&auto=webp&quality=80&disable=upscale){kind=spacer}
