How do you prepare raw jicama?!
I read through the jicama questions and they still didn't help!. How come when I get things in restaurants with jicama, it tastes slightly sweet, but when I buy it and try to prepare it at home, it tastes like a raw potato and not like something edible!? Am I supposed to boil it, soak it in water, sweeten it, what!?Www@FoodAQ@Com
Answers:
Jicama
A large tuberous root from Mexico and South America with a white crunchy flesh, covered with an inedible light-brown or gray skin!. Jicama is relative of the potato family and looks similar to a turnip or a large radish!. The taste is best described as a cross between a water chestnut and an apple!. Jicama can be eated raw or cooked and has a sweet, nutty flavor with a crisp texture that is retained if cooked only briefly!. Raw jicama is an excellent addition to salads because it does not discolor when peeled/sliced and exposed to air!. When cooked, jicama will take on the flavor of the ingredients in a dish, blending nicely with many vegetables and seasonings!. Jicama ranges in size from 4 ounces to 6 pounds and is a good alternative to water chestnuts!.
Ethnicity: Mexico, South America Ingredient
Season: available year-round
How to select: Look for well formed tubers that appear fresh and are free of cracks and bruises; and a thin skin--thick skin means it is old!.
How to store: Refrigerate up to 2 weeks uncut and unwrapped; once cut, cover and it will keep up to a week in the refrigerator!. Conversion of starch to sugar will result if stored for excessive periods and should be avoided!.
How to prepare: Steamed, baked, boiled, microwave, fried, raw!. Remove the outer skin and cut into cubes or strips!.
Matches well with: cayenne, chiles, cilantro, citrus, cucumbers, lime, mangoes, oranges, salt, vinaigretteWww@FoodAQ@Com
A large tuberous root from Mexico and South America with a white crunchy flesh, covered with an inedible light-brown or gray skin!. Jicama is relative of the potato family and looks similar to a turnip or a large radish!. The taste is best described as a cross between a water chestnut and an apple!. Jicama can be eated raw or cooked and has a sweet, nutty flavor with a crisp texture that is retained if cooked only briefly!. Raw jicama is an excellent addition to salads because it does not discolor when peeled/sliced and exposed to air!. When cooked, jicama will take on the flavor of the ingredients in a dish, blending nicely with many vegetables and seasonings!. Jicama ranges in size from 4 ounces to 6 pounds and is a good alternative to water chestnuts!.
Ethnicity: Mexico, South America Ingredient
Season: available year-round
How to select: Look for well formed tubers that appear fresh and are free of cracks and bruises; and a thin skin--thick skin means it is old!.
How to store: Refrigerate up to 2 weeks uncut and unwrapped; once cut, cover and it will keep up to a week in the refrigerator!. Conversion of starch to sugar will result if stored for excessive periods and should be avoided!.
How to prepare: Steamed, baked, boiled, microwave, fried, raw!. Remove the outer skin and cut into cubes or strips!.
Matches well with: cayenne, chiles, cilantro, citrus, cucumbers, lime, mangoes, oranges, salt, vinaigretteWww@FoodAQ@Com
Well the way I always had it was just peeled and cut finely in little sticks or disks!. Then we put lime juice on it and a mixture of paprika, cayenne, cumin, and a little bit of salt and sugar!. You might have to play with the mixtures till you find something you like!.
put the mix in a salt shaker and sprinkle on top!. a bit of heat, salt, and sweet all mixed together with the lime and natural jicama flavor is amazing!. Its also a nice addition to a salad!.Www@FoodAQ@Com
put the mix in a salt shaker and sprinkle on top!. a bit of heat, salt, and sweet all mixed together with the lime and natural jicama flavor is amazing!. Its also a nice addition to a salad!.Www@FoodAQ@Com
Peel it, grate it, add some lime juice, add some fruit, add some onion, add some oil, add some celery seed, add some parsley, add some peppers, add some sauce, add some whatever, anything but sugar!.Www@FoodAQ@Com
I just peel mine and slice finely, it is high in starch, so washing would be OK, maybe the dressing could be changed that you are putting on it!. I love the stuff!. We call them "Yam Beans" in Australia!.Www@FoodAQ@Com
cut it in half, peel all the brown off and I cut the jicama into strips, sorta like carrots or celery sticks!. AND Jicama is so YUMMY!Www@FoodAQ@Com