A friend introduced me to this delicious
delectable
delightful
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 Nowdo'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!
3 comments:
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.
Amiable fill someone in on and this post helped me alot in my college assignement. Thanks you for your information.
adorable post Jeny. It tickles me that you have found so much pleasure in this discovery!
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