Tuesday, March 9, 2010

Ode to A Mexican Potato

A friend introduced me to this delicious
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.

photo courtesy of What I'm Eating Now

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!


Jayme said...

I think it also tastes very much like snow peas! I just found out about it too. And I believe, if you really want to pronounce it correctly, that first syllable should be an H followed by the illusive schwaa sound, known by the upsidedown e, which jeny does not have on her keyboard.

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Elizabeth said...

adorable post Jeny. It tickles me that you have found so much pleasure in this discovery!