THE VIRGINIAN-PILOT
Copyright (c) 1996, Landmark Communications, Inc.
DATE: Wednesday, October 2, 1996 TAG: 9609280090
SECTION: FLAVOR PAGE: F1 EDITION: FINAL
SOURCE: By BETTY DOUGLASS, SPECIAL TO FLAVOR
LENGTH: 41 lines
Jicama (pronounced hee-ka-ma) is a the root of a tropical vine native to Mexico and South America. It is also known as yam bean root or as the Mexican potato. Jicama, which is turnip-shaped with a dusty-brown skin, can weigh more than six pounds, though the ones sold in grocery stores are usually smaller.
Jeannette Ferrary and Louise Fiszer, in ``Sweet Onions and Sour Cherries'' (Simon & Schuster, 1992) say, like potatoes, jicama can be steamed, baked, boiled, mashed or fried; unlike potatoes, they can be eaten raw. Jicama adds crunch to guacamole, salsas and dips. Cut into squares, it enhances fruit salads, absorbing and reflecting the other flavors.
The peak season for jicama is October through May but this tuber is available throughout the year in many of local supermarkets. Look for it in the produce department.
Choose medium-size jicamas with smooth, unblemished skins that feel heavy for their size.
Store jicama in a cool, dry place for up to three weeks or in a plastic bag in the refrigerator for up to two weeks.
Jicama should be peeled before using, being sure to remove the fiberous white layer just under the skin, say Ferrary and Fiszer. After the jicama is cut, wrap the pieces in plastic wrap or store in plastic bags in the refrigerator for up to one week. Small pieces will keep for a day or two when stored in cold water.
According to ``Uncommon Fruits and Vegetables: A Commonsense Guide'' by Elizabeth Schneider (Harper and Row, 1986), jicama is frequently served as chilled slices sprinkled with chili powder, lime juice, and salt to accompany drinks.
Jicama is low in calories (50 per cup of raw jicama), low in sodium and is a good source of potassium and vitamin C. ILLUSTRATION: Color photo
VICKI CRONIS/The Virginian-Pilot
Jicama is also known as yam bean root or Mexican potato. by CNB