Jicama. What is it?

Jicama is a vegetable which originated from Central America and Mexico. It was known as the Mexican Turnip or yam bean. This vegetable is actually a member of the bean family even though it looks like a turnip.

Jicama is a great source of Vitamin C and contains antioxidant and anti-inflammatory properties. In some cases it has been known to reduce bleeding and bruising of the skin and may lessen the symptoms of multiple sclerosis.

When purchasing this vegetable make sure you look for heavy, dense roots and smooth skin; avoid any that are shriveled bruised or blemished.

To store jicama, place it unpeeled in a plastic bag in the refrigerator for no longer than two weeks.

When using jicama, remove skin with a peeler then you can cut it into strips, dice it, or slice it depending on your recipe. Jicama can be served raw with sushi or salsa or as crudites, seasoned with lemon juice or even chili powder. Because it keeps its crispness when heated, jicama can be used in stir-fries. Avoid eating any of the leaves or seeds since they will contain a mild toxin.

One of my clients absolutely loves eating jicama, I've read it every time he's come in with his food journal!

You should try it, it's YUMMY!!

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