Produce Primer: Jicama

An unusual root vegetable that deserves a second look as you scour the Produce Department is the jicama. This tan, brown or gray vegetable that resembles a turnip or large radish is growing in popularity here in the United States but has been popular in Mexico and South America for centuries. It is most often served raw in Mexico with a squeeze of lemon or lime juice and a dash of hot sauce or chili powder.

In Asia, jicama is used in many dishes, including spring rolls. People in Thailand enjoy jicama raw in salads or with a hot, salty dip made of fish sauce and chiles.

Jicama has a crunchy, white flesh that tastes similar to a not-too-sweet apple. It can be cut into chunks and added to salads or cut into strips and eaten with guacamole or other dips as part of a fresh vegetable platter.

Though not normally cooked, it can be steamed, baked, boiled, mashed or even fried and eaten like a potato. In many cooked dishes, such as stir fries, jicama provides a nice crunchy texture similar to a water chestnut.

One cup of jicama has only about 45 calories and is high in vitamins C, A and B, along with calcium and phosphorus. They range in size from half a pound to six pounds or more! When purchasing, choose a jicama that's hard, unblemished and heavy for its size. They will keep in the refrigerator for a couple of weeks. Be sure to remove the skin before eating.