A friend introduced me to this deliciousphoto courtesy of What I'm Eating Now
vegetable. a crunchy juicy tuber.
think water chestnut, raw potato or asian pear. it has a crisp sweet taste.
I'm in love.
Best of all, I am not allergic to it.
Jicama, where have you been all of my life?
To prepare: Peel and cut into sticks and serve with dips or add to salads.
To store: keep in a cool, dry place. Refrigerate after peeling but not before. They don't like the cold.
do's and don'ts:
do go get you one.
don't pronounce it wrong. Hi-ka-ma.
do only eat the root.
don't eat the rest of the plant - it's poisonous.
I apologize to all of you savvy vegetable growers/buyers/eaters, for going on and on about a plant you already know all about. You're saying, "isn't she cute, she just found out about Jicama." Thank you for your patience as I prattle on and on.
Hopefully there is someone out there I can share my enthusiasm with. I love finding new favorite foods.
Thank you Elizabeth!