Jicama
Pachyrhizus erosus, also known as Mexican yam or Mexican turnip, is a native Mexican vine, although the name most commonly refers to the plant's edible tuberous root. Plants in this genus are commonly referred to as yam bean, although the term "yam bean" can be another name for jícama. The names for jicama include Mexican potato,
ahipa,
saa got, Chinese turnip,
lo bok, and Chinese potato. (In Ecuador and Peru, the name
jicama is used for the unrelated
yacón or Peruvian ground apple, a plant of the sunflower family whose tubers are also used as food).
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This is the Jicama I bought at my local store, it was 1.69 lb. and I'm so glad I tried it. The taste and texture was similar to an apple, celery and a potato and my favorite part was the "crunch". I loved it! When I "googled" how to use it, there were many options, from salads to stir fries, and a great snack idea, like the one I made. I tried peeling the Jicama with my potato peeler but the skin was a bit tough ( could have been my peeler ), so I just used a small knife and it came off easily.
I then cut in half, sliced thin, sprinkled sourthwest seasoning an lime juice on it. I had a hard time not eating them all. I just LOVED the crunch I usually crave when I'm looking for something to snack on. I even made a few with cinnamon sugar sprinkled on ( thought if it tasted like an apple - why not) and that was yummy too. I'm looking forward to incorporating Jicama in my diet.
Some health benefits..
Jicama is an excellent source of fiber and vitamin C ( 44%) of the daily value per serving.
