Meet the Jicama

     I recently discovered Jicama (pronounced “hickuma”) in a salad I ordered from Pappadeaux Seafood Restaurant in Atlanta. It is a root vegetable resembling the turnip. It is most commonly used in Mexican cooking and according to Wikipedia, jícama is often paired with chili powder, cilantro, ginger, lemon, lime, oranges, red onion, salsa, sesame oil, grilled fish and soy sauce.  It can be cut into thin wedges and dipped in salsa.  In my experience I find jicama to be very crunchy, sweet, and possess a texture similar to the water chestnut.  I found my jicama at Publix but a friend recently told me that she found hers at Wal-Mart, who knew? Here, I am going to show you the jicama, explain how to cut it, and later I will post a recipe using it (actually a reproduction of the excellent Pappadeaux salad!) So grab your potato peeler and sharp knife and get ready to jicamize your world! 

The jicama, sort of resembles the turnip and the potato. Start by peeling it with a vegetable peeler or a knife.

Once peeled, cut off the ends and slice the jicama in half lengthwise.

Next, slice each half into 1/2 inch wide pieces. 

Finally, slice 1/2 inch pieces into matchsticks or dice according to recipe. Store refrigerated in an airtight container up to one week.