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BrandiSCollins

Jicama

16 posts in this topic

I like it raw, peeled and sliced into match sticks. It tastes like a less sweet, crunchier pear! If you like something crispy on your salad, it's adds a nice texture.

KathyV likes this

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I made the jicama potato salad a few days ago from Well Fed. it was very good, I left out the bacon since I hadn't received my order from US Wellness Meats yet. Anyway, when she says to chop the jicama in 1/2 inch pieces, you need to do it!! I had a hard time cutting up my raw jicama & could only manage 1 inch cubes. When mixed with the other salad ingredients, it really would've been better with smaller jicama pieces. But after cutting it again, it was very tasty!!

malie and connistock like this

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Ok. As a total newbie at this, I bought a jicama the other day. I thought I'd venture out and try something new. I did the research for peeling and serving ideas. No one said anything about choosing a good one or storage. I had no idea that I was supposed to refrigerate it. I thought it would be treated like a potato--no. I cut it up and it had brown spots all over the inside. Brown spots all over are bad. So I guess the moral of the story is this: pick a smaller jicama w/no wet spots or other noticeable markings on the outside. The bigger ones tend to be more fibrous, not as flavorful. Dang. I wish I would've known this sooner. <_<

Tracy R. likes this

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I am so glad you posted this! I recently bought jicama for the sole purpose of Well Fed's jicama home fries. I simmered them in my crock pot for the 24 hours, and then the next day attempted to home fries. Epic fail! It was still crunchy! I bet it was because this bad boy was MASSIVE.

I learn something new every day!

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I don't even know what a jicama is! I can't find em anywhere - not the regular grocery store, not the weirdo grocery store. Do I need to venture to an Asian market? Would they be in the squash/potato/rooty things section?

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I found this at the regular grocery store in a bin near the floor, under the potato section. Google it for good pictures. It reminds me of a larger, flatter rooty potato. :blink: You'll see what I mean. It was a bit expensive, I thought. Good luck! BTW, I looked up the pronunciation: hee-kah-mah. I know...I just can't help it!

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You're suppose to refrigerate them???!!!! Crap, I have one sitting on the counter!

No worries. I don't refrigerate mine until it's peeled and prepped and I do it because I love them crispy and cold.

malie likes this

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Really hoped the jicama fries recipe from well fed would work, but after 24 hours in the crock pot I felt like all the flavor had been sucked out of the veggie and I was left with a moth full of crispy water. What can I do with these now? I tried to fry them up in a stir fry but their flavor was like eating an old shriveled parsnip. Should they be fully soft after crockpotting for a day?!

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Love jicama, but I have found some stores don't have very good ones. Here in Northern California the jicama at Winco isn't very good, and is coated with wax (yuck). I go to Raleys and their jicama is fresh and wax-free. Sometimes if it has sitting too long it gets moldy, sour, or yucky brown spots.  I love eating it raw, and haven't brought myself to cook it yet. 

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