Jicama
Other names: | Jicama (Mexican Potato, Tam Bean) |
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Availability: | All year. |
Source: | Mexico and the United States. |
Handling tips: | 45-50°F. Keep dry. Do not chill. |
General information: | Once peeled an ivory colored meat is revealed. The meat is juicy and crunchy, similar to waterchestnut or crisp watermelon. Jicama's flavor is sweet, a touch starchy and although rather bland, addictive. Wonderful when served raw, it may also be stir-fried, baked or sauteed. High in potassium and a good source of vitamin C. |