Jicama

Also known asMexican Turnip · Yam Bean · Mexican Yam Bean · Pachyrhizus erosus · Sengkuang · 沙葛 · 凉薯

Name: Jicama, also called Mexican turnip or yam bean (Pachyrhizus erosus) — a large, round, turnip-shaped root with thin, brown skin and crisp, white, juicy, mildly sweet flesh, like a cross between an apple and a water chestnut.

Description

Jicama is native to Mexico and Central America, and was cultivated by the Aztecs and Maya, then carried to the Philippines by Spanish traders in the 17th century and onward through Asia. It is a legume vine, and the tuberous root is the edible part, which is harvested while still young.

In Mexico, it is a popular street snack, sold in slices with lime juice, chilli and salt. The crunch holds up in salads and slaws, and the mild flavour absorbs dressings and spices. In Asia, it is eaten raw and cooked, in spring rolls and stir-fries.

Main nutrition value

Jicama is low in calories and a good source of vitamin C and fibre, including the prebiotic inulin, with a very high water content.

How best to be consumed

Jicama is peeled, and eaten raw or lightly cooked.

1. Peel the thin skin, then slice into sticks or cubes, and eat with lime, chilli and salt, as in Mexico.
2. Shred into slaws, salads and tacos for crunch.
3. Add to stir-fries and spring rolls, where it stays crisp.
4. Pair with citrus, mango, avocado and cucumber.
5. Store whole in a cool, dry place, or cut pieces in the fridge.

Overconsumption could cause…

Jicama root is safe, but the rest of the plant is poisonous.

1. Poisoning from the seeds, leaves and pods, which contain rotenone, a natural insecticide, so only the root should ever be eaten.
2. Gas and bloating from the inulin in some people.
3. Foodborne illness from raw, unwashed jicama in some outbreaks, so wash and peel it well.
4. Allergic reactions in rare cases.

GroupsRoot VegetablesLegume familyLow fatLow sodiumMexican and Latin AmericanFresh

Related foodsBaby CarrotCeleriac / Celery RootTurnipBeetrootGolden BeetCarrot

Wikipedia — Jicama, used for origin, naming and history: https://en.wikipedia.org/wiki/Jicama