What is jicama?
Jicama (pronounced: hi-kuh-muh) is one of those obscure vegetables us Face Planters pride ourselves on knowing exist. It’s a root vegetable and is traditionally peeled, sliced up, and put in salads, served with dip, or eaten plain. It’s a great addition to salads because it absorbs the taste of the salad dressing. Another great use for jicama is a crunchy addition to a tropical fruit salad.
Jicama is like an apple in vegetable form. It has the same crunchy yet juicy texture of an apple, without the sweetness.
Come for the articles, stay for the photos of poolside veggies.
Jicama is ridiculously hard to peel. My advice is to abandon the peeler and grab a knife to cut off the skin of this sucker. Cut into sticks and put in a glass of ice water. Store in the fridge for an hour or so and then cut up and put in a salad or eat plain.
You can also add flavor to the jicama after it soaks by squeezing a lime over it and then sprinkling paprika on it. Add some carrot sticks in the glass for variety, and you’ve got an impromptu dinner-party-worthy snack that’s healthy and delicious.
- 50 Calories/Cup
- 0g of Fat
- 11.47 g of Carbohydrates
- Significant source of fiber- 6.4 g of fiber per cup
- 40% of your daily value of Vitamin C
- 195 mg of Potassium
Overall, it’s a very healthy vegetable with notable Potassium, Vitamin C and Fiber levels. It’s also a great substitute for fatty salad add ins like croutons.