For the past year, I have been posting monthly challenges or themes, but now I am transitioning to responding to clients questions and requests rather than maintaining a monthly theme. This post was inspired by a question I am often asked when I list options of delicious vegetables for healthy snacks. Jicama is crunchy, sort-of-sweet, versatile vegetable making it a great option that I frequently suggest. But often clients respond with, “wait, what’s jicama?”.
Why Choose Jicama?
Jicama is a non-starchy vegetable that is high in vitamin C, potassium and fiber. The fiber jicama contains is inulin, which acts as a prebiotic feeding beneficial bacteria in the gastrointestinal tract. Jicama is a great “vehicle” for salsa, guacamole, hummus or almond butter, so you can swap out refined carbs and choose jicama instead. Additionally, jicama can be added to cooked dishes to add beneficial nutrients along with extra texture and flavor to stir fry and casseroles.
What Does Jicama Look Like?
Jicama is tan on the outside and white on the inside. Look for firm, round jicama and store jicama in a cool dark cabinet or the refrigerator. Once cut, store in the refrigerator.
What Do You Do with Jicama?
Wash the jicama. Then, slice off the top and bottom to create a flat surface, then cut the jicama in half. Place half of the jicama face down and then remove the peel by slicing down the sides with a sharp knife or with a sturdy vegetable peeler.
Slice jicama to use like a chip or cracker and eat it raw with your favorite dip. Sliced jicama can also be seasoned with lemon or lime juice and chili powder and then baked or grilled. Cut the jicama slices into sticks for another fun “vehicle” for dip. Dice the jicama by cutting the jicama sticks into cubes and use in salads or cooked into mixed dishes. Or shred jicama and add it to salad or slaw.