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See also: Article on Jicama; Jicama Salad Recipes
Jicama
Jicama retains its nice crisp texture even when cooked and tends to take on the flavors of whatever other ingredients it is combined with. This makes jicama a great addition to stir -fried dishes, blending well with other vegetables and seasonings.
Raw jicama tastes similar to a pear or apple.
Jicama may be used raw in salads (they make an excellent 'cole slaw'), or may be baked, boiled, mashed, or fried like potatoes. Eat only the tuberous root, as other parts of the plant may be poisonous.
Jicama can be used as an alternative to the water chestnut. Its skin is thin and can be gray, tan, or brown in color and has white flesh. The skin is typically peeled before eating it raw.
(See Jicama Article for nutrition information)
Jicama is available year-round. When purchasing jicama, select tubers that are firm and have dry roots. Make sure that the jicama has an unblemished skin and that is not bruised. Once purchased, store jicama for up to two weeks in a plastic bag in your refrigerator.
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