Sometimes I feel like I'm the only person buying jicama from our local grocery. I think they just look and feel a little too different when compared to all of the familiar favorites like potatoes and carrots. But, they're fun, and they're not any harder to enjoy! Plus, they are a great choice for an exposure food if someone hasn't had them before because the flavor is pretty mild and easily adapts to surrounding flavors.
Origin
Jicama originated in Mexico and Central America, but spread throughout Asia and into a number of favorite dishes.
Jicama is dubbed the Mexican potato and shares similarities with turnips, yams, and other plants with a tuberous root. Tubers are a root that acts as storage of nutrients for new plant life to grow.
Taste, Texture, Touch & Appearance
There are two commonly found types of jicama: the "jicama de agua" and the "jicama de leche". They are named based on their juices. The agua-type offers a translucent juice, while the leche-type is more milky in appearance.
The exterior of jicama has a dirty blond look to it, while the interior is white. The exterior "skin" can be pulled off after cutting the root bottom. The skin does peel with a "peeler" as easily as a potato or yam.
The texture is similar to a pear, both crisp and juicy.
Jicamas are heavy and dense.
Jicamas are slightly sweet and earthy in taste.
Properties & Storage
Raw jicama are 90% water which makes them great helpers in both hydration and digestion.
Away from moisture, whole jicama can stay fresh and tasty for about three weeks in the refrigerator.
Ways to Enjoy
Eat raw with your favorite tangy, yogurt-based veggie dip!
Offer as a "chip" option to dip into salsa! (Skin and cut first.)
Skin, dice, and add to salads!
Skin, dice, and add to stews!
Serve raw or cooked with salt, lemon or lime, and chili powder or Tajin!
Notable Nutrients
Jicama are an excellent source of Fiber and Vitamin C.
Fiber
Fiber (soluble) helps push food through our digestive tract.
Fiber (insoluble) scrubs the insides of our intestines as it moves through our digestive tract.
Vitamin C
Vitamin C is an antioxidant, helping protect cells from damage caused by free radicals.
Vitamin C is needed to make collagen which helps wounds heal.
Gut Microbiome Connection
Our gut microbiome loves the introduction of new foods, especially new fruits and veggies.
Because jicama are high in fiber, they give microorganisms plenty of work to do which helps increase their population.
Eating different foods and/or preparing foods in different ways encourages the development and sustainability of new microorganisms as they are needed to help break down the foods we eat.
Bacteria are supported by the types of foods we eat. There are some bacteria that we know are not beneficial to our gut, and these bacteria are found to be present with diets that are low in fiber and high in added sugars, animal fats, and protein. While other bacteria thrive with diets high in fruits, veggies, and whole grains. Eating a wide variety of fruits and veggies encourages the density and diversity of healthy bacteria.
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