I never used to like jícama when I was younger. Honestly, to me it just looked a little weird. Now that I'm older, though, it's absolutely one of my favorite Latin ingredients.
It's easy to indentify it: the Central American legume has a tan skin with a creamy white interior. To pick one out, make sure that it is firm to the touch, then you can store it for about two weeks in the fridge.
It has a very mild flavor, which makes it perfect for both eating raw as a snack or even throwing it into stir-fry dishes or soups. The best way to have it, though, is in a fresh Fall salad, like theClementine Jicama Salad recipe I share, below. It makes a great side dish with any meal–or even as a great weight loss-friendly lunch!
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Clementine Jícama Salad (recipe courtesy of Epicurious.com)
Ingredients:
1/2 teaspoon chopped garlic
1/4 cup fresh lime juice
6 tablespoons olive oil
1/2 teaspoon sugar
8 clementines (1 3/4 pounds), peeled and cut crosswise into 1/4-inch-thick slices
1 pound jícama, peeled and cut into 1/4-inch-thick matchsticks (3 cups)
1 small red onion, thinly sliced
3/4 cup packed cilantro sprigs
1/2 cup crumbled queso fresco or mild feta
1/3 cup raw green (hulled) pumpkin seeds (pepitas), toasted
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Directions:
1. Mince and mash garlic to a paste with 1/2 teaspoon salt, then whisk together with lime juice, oil, sugar, and 1/2 teaspoon pepper in a large bowl.
2. Just before serving, add clementines, jícama, onion, and cilantro and gently toss. Season with salt. Sprinkle with cheese and pumpkin seeds.
Images via Epicurious, eLjeProks/flickr
