How to Use Jicama in the Kitchen: Healthy Jicama Fries Recipe

Jicama (Pachyrhizus erosus), also known as the yam bean or Mexican turnip, is a tuberous root vegetable in the bean family, traditionally grown in Mexico and Central America. Jicama has a lightly sweet and starchy white flesh like an under-ripe pear, and a papery husk of brown skin that can be carefully removed with a vegetable peeler, or a chef’s knife, before eating.

There are two types of jicama: jicama de agua, named for the watery consistency of its juice, is the type most commonly found in grocery stores in the United States; jicama de leche has a more oblong shape and a milkier, concentrated juice than jicama de agua.

Raw jicama has a mild flavor, best described as a cross between a water chestnut and a savory apple.

Ripe jicama is firm and heavy with relatively unblemished skin. Jicama’s outer skin provides protection during the growing process, so shiny, relatively unblemished skin means the interior of the vegetable has been well-preserved. Avoid buying jicama with blemished, dull, or thick skin, as the interior of the vegetable may be compromised by bacteria or a soil disease.

Jicama shines best in its raw state, but it can also be lightly cooked and still retain its signature snap.

• Dice it up for stir-fry. Add diced jicama into your next stir-fry for a refreshing crunch: Incorporate the jicama into your a few minutes before the end of the cooking process, to avoid overcooking and losing its texture.
• Create a slaw. Combine thin slices of jicama with equally thin carrot or cabbage matchsticks and a handful of fresh cilantro in a crispy, refreshing slaw for tacos, or a nutritious side dish.
• Add it to salsa. Incorporate small-diced jicama into a salsa with diced tomatoes, cucumbers, fresh herbs, and citrus, or black beans, avocado, and minced green chile.
• Use it as a garnish. Grate, or cut jicama into thin matchsticks to use as a garnish in stews like pozole, tortilla soup, or gazpacho.
• Pair it with dip. Slice jicama into strips for use as a crudité with hummus, or another dip of your choice.
• Add it to fruit salad. In Mexico, jicama is often included in fruit salads with watermelon.

Jicama is easy to eat, once you remove its outer coating. To peel jicama, slice off both ends with a sharp knife to create a steady base. Then, slice or peel from top to bottom, following the curve of the jicama as closely as possible. Rotate, and repeat.

Once it’s peeled, the jicama can be broken down like an onion: Cut the jicama in half, then slice it into half-moons, matchsticks, or dice it. You can eat jicama raw, bake it like fries or chips, or saute it with other vegetables.