Jicama (pronounced hickamah) is one of my new favorite foods. It has a mild, refreshing flavor — slightly sweet. Jicama is nice and crisp, which I love, and it’s very low in calories. It’s a root vegetable sometimes referred to as a Mexican Potato. Most of the time, you’ll find it in with the other “weird vegetables” in the produce section of your grocery store.
Next time you are at the grocery, grab one, and give it a try. This past week, it was $0.69 per pound for Jicama, so I grabbed a couple to enjoy. You’ll see some of my other recipes on here this week.
Thankfully, Jicama also tastes great fresh and raw. I’ve never cooked it…we just eat it raw, usually cut into french-fry shapes.
Jicama is also one of those foods that is either calorie neutral or very low in calories, depending on where you read it. You can’t beat something that is tasty, filling, and low in calories.
How to Use Jicama
Start preparing your Jicama by peeling off the brown skin. I usually cut my Jicama in half first, which makes this go easier.
Using a sharp knife, cut them into whatever shape you desire. As I said before, we prefer them in “french fry” shapes, or cut with my Benriner Cook Helper Slicer into “noodle” shapes. Grating Jicama into salad is also tasty.