Jicama Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Pachyrhizus erosus
Eaten raw or used in soups, stews and salads. Use cubed, sliced or as a substitute for water chestnuts in stir-fry.
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 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.
To prolong storage life, soak in warm water for 2-3 minutes before storing in your refrigerator.
In general, vegetables will not ripen further after harvest.
Jicama is very low in Saturated Fat, Cholesterol and Sodium. It's also a good source of Potassium, and a great source of Dietary Fiber and Vitamin C.
Amount per serving
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.
Try Jicama raw, soaked in a little lemon juice and sprinkled with a small amount of salt.
To crack coconuts, pierce one or two of the eyes and drain the milk.
Place in the freezer for an hour, or in a 350°F. oven for 20-30 minutes. (...)
Tip/Trivia of the Day Archive
Locally Grown Is Complex
Friday, October 11, 2013