Jicama (in English called jicama) is a tuber plant that originally came to Mexico. Of this plant, only the tuber is edible, which we know as yam, and resembles a large turnip with light brown skin. The inside or flesh of the yam tuber is creamy white and has a crunchy texture a bit like pears or raw potatoes. Cooking jicama or serving it raw are both equally delicious ways to prepare this slightly sweet tuber. Want to know how? Check out the following easy steps.
Part 1 of 3: Selecting and Preparing Jicama
Step 1. Choose a ripe yam
You can find jicama in the market, in fruit shops, or in large supermarkets. Look for small or medium jicama with a brown skin. Jicama should be slightly shiny, not fuzzy. Choose bulbs that are spotless or without spots.
- Smaller jicama are younger and sweeter. If you want jicama that feels more starchy, choose a larger jicama, even though it may have a slightly fibrous texture.
- Choose jicama that is heavy for its size. If it feels light, the jicama has probably been sitting there for a long time and the water is starting to evaporate.
- Jicama is not seasonal so you should be able to choose a good jicama all year round.
Step 2. Clean and scrub the jicama skin
Use a vegetable brush or a clean cloth dampened with water to scrub the jicama skin. Jicama skin will indeed be peeled because it is not edible, but you need to clean all the dirt first before starting to peel.
Step 3. Peel the jicama
You can very easily peel the skin of the jicama using a vegetable peeler/knife. Clean all the skin of jicama thoroughly because swallowing the skin can make you sick to your stomach.
Step 4. Slice the jicama
Use a sharp knife to slice the jicama into small sticks, circles, thick slices, or triangles (such as apple slices). Cut whatever shape fits the recipe you're going to use. Jicama texture is similar to potatoes. The meat should be firm or firm, without curvature or mushy.
Step 5. Keep the jicama fresh
If you're not using jicama right away, you can keep it fresh longer and avoid discoloration by soaking the processed jicama in a bowl of cold water with a squeeze of lemon juice. The citric acid in lemon juice will help keep the jicama in good condition for up to 2 days if you store it in the refrigerator.
Part 2 of 3: Eat Jicama Raw
Step 1. Add jicama to your salad
Jicama can be a crunchy, flavorful, and light addition to any type of salad. Slice the jicama into thin sticks or small cubes, and simply mix it into your salad with your other favorite ingredients. Jicama is very suitable for salads, especially those that have a dressing or dressing with a mixture of oranges.
Raw jicama is great for fruit salads, salads, dipped/dipped in sambal/salsa sauce, mixed into lettuce-based salads, chicken salads, pasta salads or whatever you can think of
Step 2. Make pickled jicama
This popular way of serving raw jicama is a great side dish to steak or fish. Slice one small jicama into small sticks, then mix with the following ingredients to make a delicious cabbage/cabbage salad:
- 1/2 cabbage, chopped
- 1 large carrot, grated
- 1/2 cup lime juice
- 2 tablespoons vinegar
- 1 tablespoon honey
- 1/2 cup grapeseed oil or canola oil
- Salt, pepper and other spices to taste
Step 3. Make thin slices of jicama
If you have jicama that are very ripe and sweet, a good way to serve it is in thin slices like chips. Jicama slices can be a healthy appetizer or side dish. Simply slice thinly jicama into a circular shape the size of one bite. Arrange on a serving plate in an attractive pattern and squeeze lime on top. After that sprinkle with salt, pepper, and chili powder.
Step 4. Serve jicama with dipping sauce or dab
Part 3 of 3: Cooking with Jicama
Step 1. Roast the jicama
The roasted yam is just as delicious as the raw one. Roasting jicama will make it taste a little sweeter. Try roasting jicama in place of potatoes or sweet potatoes. To do this, use the following method:
- Preheat oven to 400 degrees Fahrenheit.
- Peel the yam and cut into cubes.
- Mix the jicama chunks with 1/4 cup (59 ml) of cooking oil, salt and pepper, and your favorite spices.
- Bake the jicama pieces for 15 minutes.
Step 2. Saute the jicama
Stir-fried jicama can be a unique and delicious side dish. Peel and slice the jicama into cubes, then heat a little oil in a frying pan and fry the jicama until it turns golden brown. Salt with salt and pepper to taste.
Step 3. Make stir-fry vegetables and yam
Jicama is a great vegetable to replace potatoes in stir-fries. Cut your jicama into bite-sized pieces, then toss it in the skillet with other vegetable pieces such as peas, carrots, and green beans. Season the stir fry with soy sauce, rice wine vinegar (a mixture of rice vinegar and rice wine/sake), and sesame oil.
Step 4. Make jicama soup or stew
Jicama can be added to almost any soup or stew recipe. Cut the jicama into small cubes and add them to your favorite soup recipe, or add the jicama pieces when the soup is almost cooked.
Step 5. Make mashed boiled yam
Jicama mashed can be used as a substitute for mashed / mashed potatoes. Simply peel the yam, then cut into cubes and boil in water with a little salt. Add 1 clove of minced garlic for extra flavour. Bring the jicama to a boil until they are tender when pierced with a fork, then drain and mash with a potato grinder or manually. Add the butter and milk or cream, and stir until the jicama mash is light and smooth.
- Jicama that has been cut can be stored in the refrigerator or at room temperature for up to 4 hours according to food handling safety recommendations. This technique won't change the color or oxidize it, but will dry it out. Therefore keep the jicama wrapped tightly to retain moisture, or store it in a closed container with a layer of water on the bottom to prevent it from drying out.
- Jicama is best stored unpeeled and at room temperature. Jicama stored in the refrigerator will be damaged quickly due to moisture in the refrigerator. Jicama left outside on the kitchen counter or elsewhere will stay fresh for up to 1 month.