Jicama Potato
(Scientific Binomial Name: Pachyrhizus erosus)Selection Information
Usage: Eaten raw or used in soups, stews and salads, Use it cubed, sliced or as a substitute for water chestnuts in stir-fry.
Selection: Jicama is also called a Mexican potato, turnip or yam bean. Good-quality jicama will be smooth-skinned, relatively free of blemishes, firm and heavy with moisture.
Avoid: Avoid product that is soft, wrinkled, pock-marked or has spots of mold. Store in a cool, dry area since too much moisture will cause mold.
Seasonal Information
Available year-round from tropical America.
Jicama Nutritional Information
Each 3.5 oz serving has about 45 calories and contains vitamin C.
Jicama Potato Tips & Trivia
- The next time you make stir-fry, use Jicama instead of water chestnuts. The texture and juiciness are the same, but the flavor of Jicama is slightly sweet. Also try Jicama raw, soaked in a little lemon juice and sprinkled with a small amount of salt.
Suggested Reading About Potatoes on Amazon.com:
- The Potato: How the Humble Spud Rescued the Western World
- 101 Things to Do With a Potato
- The History and Social Influence of the Potato
- The Complete Illustrated Potato and Rice Bible
