A Little about Jicama
The jicama, also known as the Mexican turnip or yam bean, is a starchy tuberous root vegetable that has a slightly sweet taste and a crisp, crunchy texture. Jicama is a good source of dietary fiber, which promotes weight management, blood sugar control, and a healthy GI tract. The type of fiber primarily found in jicama is inulin, which is a powerful prebiotic fiber that supports the growth of beneficial probiotics in the gut. Jicama also contains vitamin C, which has antioxidant properties that help to prevent oxidative stress associated with aging and diseases such as heart disease, diabetes, and cancer.
Storage and Preparation
Uncut jicama should be stored in a cool, dry place uncovered for up to 3 weeks (as you would potatoes). Jicama will mold if it gets wet. Once it is cut or sliced, refrigerate for up to 2 weeks.
The skin of the jicama is not edible – scrub well to remove dirt, then peel. Grate or cut the jicama into cubes, strips, or slices. To avoid browning after cutting, submerge jicama slices in a bowl with water and a few drops of lemon juice. Jicama can be eaten raw or cooked.
- 1 large jicama (about 1 1/2 pounds)
- 1/2 red bell pepper, finely diced
- 1/2 yellow bell pepper, finely diced
- 1/2 green bell pepper, finely diced
- 1/2 cup chopped red onion
- 1/2 a large cucumber, seeded, chopped
- 1 navel orange, peel cut away, sliced crosswise, then each round quartered
- 1/2 cup chopped fresh cilantro
- 1/3 cup lime juice
- Pinch of cayenne
- Pinch of paprika
- Peel the jicama, then slice it either julienned or cubed (tip: it is easier to work with if the jicama is cut in half first)
- Toss together the jicama, bell peppers, red onion, cucumber, orange, and cilantro in a large serving bowl
- Pour lime juice over all. Sprinkle with a pinch of cayenne and paprika. Season with salt to taste.
- Toss all ingredients together until well combined, then let sit a half an hour before serving