The Mexican potato (in Spanish "jicama") is a climbing plant native to Mexico. Only the root of the plant is edible and resembles a large light brown turnip. The creamy white interior has a crunchy texture somewhat similar to a raw pear or potato. Cooking jicama or serving it raw are equally tasty ways to make this slightly sweet root.
Steps
Part 1 of 3: Choosing and Preparing Jicama Roots
Step 1. Choose a ripe jicama
You can find it at Latin American grocery stores, health food stores and some traditional supermarkets in the agricultural department. Look for a small to medium sized jicama with a brown skin. It should be slightly glossy rather than dull. Choose a root without spots or soft spots.
- The smaller jicamas are younger and sweeter. If you want a stronger starchy taste, choose a larger jicama, although it may be a bit woody in texture.
- The jicama should be heavy for its size. If it feels light to you, it has probably been stored for a long time and the moisture has begun to evaporate.
- The Mexican potato is not seasonal, so you should be able to find a good selection all year round.
Step 2. Rub the jicama
Use a vegetable scourer or a clean cloth soaked in water to scrub the jicama peel. The peel will be removed, since it is not edible, but it is best to remove all dirt before peeling it.
Step 3. Peel the jicama
It's easy to do using a peeler. Remove all traces of peel from the jicama, as ingesting it can cause stomach pain.
Step 4. Slice the jicama
Use a sharp knife to cut the jicama into small sticks, discs, chunks, or wedges - any shape will work for the recipe you are using. You will find its texture similar to that of a potato. The pulp must be firm, without any damage.
Step 5. Keep the jicama fresh
If you don't use jicama right away, you can keep it fresh longer and avoid discoloration by soaking the treated jicama in a bowl of cold water with a splash of lemon juice. The citric acid in the juice will help keep the Mexican potato in good shape for up to two days when stored in the refrigerator.
Part 2 of 3: Eating Raw Jicama
Step 1. Add jicama to your salad
Jicama is a crunchy, flavorful and lively addition to any type of salad. Cut it into thin sticks or cubes and simply mix it into the salad along with your other favorite vegetables. The Mexican potato pairs particularly well with citrus toppings.
Raw jicama is great in fruit salads, dipped in salsa, lettuce-based salads, chicken salads, pasta salads, and almost any other pairing you can think of
Step 2. Make the cabbage and jicama salad
This popular use of raw jicama makes a great accompaniment to steak or fish. Cut a small jicama into sticks, then toss them with the following ingredients to create a delicious coleslaw:
- 1/2 head of chopped cabbage
- 1 large carrot, shredded
- 1/2 cup of lime juice
- 2 tablespoons of vinegar
- 1 spoonful of honey
- 1/2 cup grapeseed or canola oil
- Salt, pepper and other spices to taste
Step 3. Make jicama chips
If you have a particularly ripe and sweet Mexican potato, a great way to serve it is in the form of chips. This can be a very healthy appetizer or side dish. Simply cut the jicama into thin, bite-sized discs. Then arrange them attractively on a serving plate and squeeze the lime juice over the slices. Sprinkle with salt, pepper, and chilli powder.
Part 3 of 3: Cooking the Jicama
Step 1. Roast a jicama
The pulp of a jicama is equally good cooked or raw. Cooking makes it slightly sweet. Try roasting a jicama instead of potatoes or sweet potatoes. To do this, use the following method:
- Preheat the oven to 200 degrees C.
- Peel and cut the jicama.
- Mix the cubes with 1/4 cup of cooking oil, salt, pepper, and any spices of your choice.
- Roast the jicama cubes for 15 minutes.
Step 2. Suffer a jicama
Sautéed jicama is a unique and delicious side dish. Peel and dice a Mexican potato, then heat the oil in a saucepan and sauté until golden brown. Season with salt and pepper to taste.
Step 3. Make stir-fried jicama
Jicama is an excellent vegetable to be prepared stir-fried, instead of water chestnuts or potatoes. Chop the jicama into bite-sized pieces, then add it to the pan with other chopped vegetables, such as peas, carrots, and green beans. Drizzle with soy sauce, rice vinegar, and sesame oil.
Step 4. Make a jicama stew
Jicama can be added to virtually any soup or stew recipe. Cut the jicama into cubes and add it to your favorite soup recipe, or pour the cubes into your stew, towards the end of the cooking time.
Step 5. Make the jicama puree
Mashed jicama can be used as a substitute for mashed potatoes. Just peel the Mexican potato, then cut it into cubes and boil it in lightly salted water. Add a peeled and crushed clove of garlic for extra flavor. Boil the jicama until tender to skewer with a fork, then drain and mash with a potato masher. Add the butter and milk or cream and mix until the mixture is light and fluffy.
Advice
- Cut jicama can be stored in the refrigerator or at room temperature for up to 4 hours to comply with food handling safety recommendations. It does not change color or oxidize, but it dries up, so keep it wrapped to retain moisture, or place it in a dish with a layer of water on the bottom to prevent it from drying out.
- It is best to keep peeled jicama at room temperature. A refrigerated jicama spoils quickly due to the humidity in the refrigerator. Left on the counter, an unpeeled jicama will stay fresh for up to a month.
