Jicama

Jicama
Jicama is a root vegetable. As a member of the morning glory family, it's related to sweet potato.

The plant is grown from square, brownish seeds. From planting, Jicama takes 5 to 9 months for its roots (tubers) to be ready to harvest. If left unharvested, the tubers can grow 6 feet long (1.8 metres), and weigh about 50 pounds (23 kg). but at this point they are very woody and past their usefulness for food.

Above ground, the plant grows as a broad-leafed vine about 20 to 30 feet long (6 to 9 metres) depending on variety. It blossoms with light purple or white flowers, which will produce fuzzy beans. The flowers are often removed so that the tubers will be larger.

The tuber is shaped a bit like a turnip or a beet. It can weigh from 8 oz to 6 pounds (250g to 2.7 kg.) The tuber has a short root attached to it.

The light brown or tan coloured skin will have blotches on it, which shouldn't be confused with actual blemishes. The skin is fibrous, so it must be peeled away completely, including any layer of fibre under the skin. Young ones will have a thin skin, and bruise more easily. Older ones have thicker skin and ship better.

The flesh inside is crunchy, white and a bit sweet.

One of the more prevalent varieties (Pachyrrizus erosus) has two subtypes: one with watery, transparent juice (agua) and one with a cloudy, milky juice (leche). The leche type has a longer tuber, the agua type is more onion shaped.

Jicama is now popular in Southeast Asia. Attempts so far to grow it in California haven't turned out well, as the season is not long enough for sizable tuber growth. It is imported into North America from Latin America.

Choose smaller ones with no blemishes on the skin as blemishes indicate bruises underneath (though colour blotches are fine.) Larger ones can be a bit woody, dry and starchy.

Cooking Tips
Peel before using.

Jicama can be prepared any way in which a potato can, but can also be eaten raw or boiled.

Raw Jicama tastes a bit like water chestnuts. It can be diced or cut into strips as a crudité for dips, added to salads or used in stir fries. It will retain its crispness if cooked lightly.

Unlike many other vegetables, such as potatoes or avocados, Jicama won't go brown right away when exposed to air. If you're going to leave the cut pieces exposed to air for a long time, however, it is not a bad idea to brush them with lemon or lime juice.

It is often eaten raw with lime juice and chile powder on it.

In Asian cooking, Jicama often appears inside spring rolls. In Thai cooking, it is often used raw in salads, or as a crudité to dip in a sauce.

Absorbs other flavours well.

Substitutes
For raw Jicama, water chestnuts.

Nutrition
Raw, per 100g (1/2 cup): 30 calories, 1.4g protein, 13g carbohydrate, 25mg vitamin C, 190mg potassium

Above ground parts of the plant are toxic, including the beans (some say they can be eaten when young, but most authorities advise to avoid them entirely). The natives in Central America used to crush the seeds, and toss them onto the surface of water: the poison would stun the fish, causing them to rise to the top of the water where they could just be raked in. An insecticide rotenone has also been made from the poison in the seeds.

Equivalents
1 medium Jicama, peeled and cubed = 2 cups = 400g = 14oz

Storage
Store for up to 3 weeks in a plastic bag either in the fridge crisper or in a cool place. The plastic bag is to stop it from drying out. When peeled and cut, it can be stored in the fridge in a sealed plastic bag or in a container for up to a week. Jicama is not affected by ethylene gas produced by other fruit or vegetables.

History
Native to Central America.

Language Notes
Pronounced "Hee - kah - mah"

Also called: Ahipa Lo Bok Mexican Potato Mexican Turnip Sweet Turnip Yam Bean Pachyrhizus angulatus, Pachyrhizus erosus, Pachyrhizus tuberosus (Scientific Name) Jícama (Spanish)