Jicama is relative of the potato family and looks similar to a turnip or a large radish. dragonmamma 12 years ago . Pachyrrhizus erosus is the most common variety although Pachyrhizus tuberosus and Pachyrhizus ahipa are also cultivated for their roots. Jicama can be combined with other vegetables in stir-fries or added to savory soups or stewed with meat and poultry. Jicama, like other root vegetables, is a relatively high-fiber and low-carb vegetable. Simply pierce the whole, washed jicama with a fork and bake it at about 375 degrees until softened, approximately 45 minutes. And What Does It Taste Like? Is jicama a low carb vegetable? Detoxinista. In 100 grams of jicama there are the following: About 9 grams of carbohydrates. And, like the tofu of the vegetable world, it soaks up sauces like a champ. p.s. But don’t eat them! Here are the simple facts about its nutrition. Quick pickle jicama … All of the parts of the plant above ground including the stems, leaves, flowers, pods and seeds are poisonous. Eat it raw with salsa or your favorite dip, bake it like a not-so-starchy potato or add it to stir-fries for a little crunch. In the Southwestern state that I call home, jicama is a very common food. Look for whole jicama bulbs at large supermarkets and Latin or Asian grocery stores. Photo courtesy: Rex roof: Raw jicama has sweet, succulent apple like fruity taste. The jicama root grows tubers like potatoes. I’ve got a confession to make: I still have hash-brown potatoes every Sunday morning. Jicama definition is - an edible starchy tuberous root of a tropical American vine (Pachyrhizus erosus) of the legume family that is eaten raw or cooked. Eating Jicama can make your hair look shinnier. Unlike a baked potato, though, its skin is fibrous and not especially palatable. Native Range. Jicama does not freeze well and freezing is not recommended for quality purposes. It looks much like a turnip but has a taste and feel closer to an apple. Try this recipe. If you haven’t been formally introduced to the whole vegetable, you probably don’t know what you are looking for. Sweet and Hot Roasted Jicama. In hot, sultry summer regions like Florida, jicama is one of the few vegetable crops that tolerates the blistering sun and daily deluges of thunderstorm rains in the garden that forms large tubers in autumn and early winter. It looks like a cross between an apple and a turnip. Use jicama in slaw, and then toss that slaw on a pork torta. Jicama is a vegetable not a fruit. What Does Jicama Taste Like? Jicama is a good source of antioxidants like vitamin C. Diets high in these compounds have been linked to a lower risk of certain chronic diseases. Here are some serving tips: Jicama salad. Specifically, the edible portion of the jicama plant is the root. Makes the skin look healthier and fresh, thanks to the vitamins B and C, Jicama’s help your skin look younger and fresh. It was the perfect addition to this slaw. Jicama is a bulbous root vegetable with a golden brown, papery skin. The flavor is sweet and starchy. The texture is crisp, juicy, and crunchy. In Mexico and Central America, jicama is traditionally peeled, sliced and then sprinkled with chili-spiked salt and a spritz of lime for a sweet and spicy treat. But they are the good carbs in the form of dietary fiber. Jicama and other crunchy vegetables like carrots and radishes make for a lighter version of other slaws, ideal for a side or a light lunch or dinner. You can mash jicama like a potato. The upper parts of the plants are large vines that can grow from 15 to 20 feet in length. The root vegetable looks a lot like a potato, but the texture couldn’t be more different. I’ve sliced it into salads and even slow cooked it until it took on the resemblance of home fries. 3. Jicama can be intimidating. And once you do know the tuber’s form, they can be quite large, with bark-like skin — perhaps even a little ominous. Serve it, sliced open, with butter, sour cream and chives. Does it taste like a potato? Allow one or two flowers to form ripe seed pods so you have fresh seeds to sow next year. So now we know what a jicama is and where it came from, but the real question is what does jicama taste like? Jícama, (Pachyrhizus erosus), also called yam bean, leguminous vine of the pea family (), grown for its edible tubers.Jícama is native to Mexico and Central and South America and is an important local food crop. The taste is best described as a cross between a water chestnut and an apple. The best way is to smell and look at the jicama: discard any jicama that has an off smell or appearance; if mold appears, discard the Jicama. New to Chowhound? It is delicious raw and makes a crunchy, flavorful addition to salads. Warnings . If you’re looking for jicama recipes, you’ve come to the right place. It stays crisp when cooked, making it one of the wonderful vegetable in stir-fries. Vegetarian Taco Salad. Here are some ideas for putting your jicama to good use. Jicama is available in most grocery stores. What Does Jicama Look Like? All of them are often referred to as yam beans, which makes sense when you consider that the roots look like yams and the plant is in the bean family. Look no further than jicama rice, a sweeter version of your standard white rice. This tuber is different from the sweet potato, which, as I recall is a pale yellow? If you’re familiar with Asian pears or water chestnuts used in Asian cooking, you can imagine jicama feeling and tasting pretty similar — with a crisp, somewhat juicy, white interior. that jicima in the picture looks like a loaf of bread lol. Jicama is frequently used raw, but it can be cooked, too -- think stir-fried or sautéed. We all miss bread, I thought the same thing. 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