Jicama is a tuber that looks like a large radish. This relative of the potato, when eaten raw, vaguely resembles a tasty pear or apple. Jicama is one of the main foods of Latin American cuisine.
Steps
Method 1 of 3: Part 1: Preparation
Choose a good Jicama and start by cleaning it thoroughly, then remove the two ends with a knife and get ready to peel it.
Step 1. Choose your jicama at the market
Look for stiff tubers with dry roots and make sure the skin has no spots or bruises.
Step 2. Wash the jicama under cold water
Use a nylon bristle brush to remove dirt before rinsing it again.
Step 3. Place the jicama on a cutting board and with a knife remove both the top and the base
Method 2 of 3: Method 1: Use a common peeler
If you use a potato peeler you will be able in a short time to completely deprive the jicama of its fibrous peel.
Step 1. Place the peeler blade at the base of the fruit and slide it under the hard, stringy surface
Step 2. If you peel the jicama from the bottom up you will be able to remove large sections of the peel
Step 3. Rotate the tuber and continue peeling until the entire surface has been cleaned
Step 4. Cut the jicama into strips or cubes, based on the instructions in the recipe you are following
Throw the peel into a compost bucket or garbage can.
Method 3 of 3: Method 2: Using a Knife
Step 1. Place the blade at the base of the tuber
Wrap your fingers around the handle of the knife while your thumb remains on the jicama.
Step 2. Use your fingers to slowly push the knife up, being careful not to injure your thumb
The peel must detach from the tuber each time the knife slides to the top.
Step 3. Remember to gradually move your thumb upward as the knife slides vertically over the jicama to the upper end
Step 4. Return the knife to the base of the tuber and continue peeling until finished, then discard the peel in the trash or in a compost bucket
Advice
- A cup of diced jicama (about 150 grams), contains 45 calories and is very rich in vitamin C.
- Unlike potatoes, jicama does not oxidize when left exposed to air and for this reason it is considered a cornerstone of vegetable dishes. It is sometimes fried in a pan because it tends to take on the flavor of the ingredients with which it is accompanied.
- If the jicama is still wrapped in peel, it can be stored in a normal plastic bag. It is possible to keep the jicama for up to two weeks in the refrigerator.
- Add diced jicama to the salad to give it a crunchy and slightly sweet texture.
