General Information
Once peeled an ivory colored meat is revealed. The meat is juicy and crunchy, similar to water chestnut or crisp watermelon. Jicama’s flavor is sweet, a touch starchy and although rather bland, addictive. Wonderful when served raw, it may also be stir-fried, baked or sauteed. High in potassium and a good source of vitamin C.
History
Jicama is native to Mexico and South America. It has been called a yambean, though it is not related to the yam. The tuberous legume has been eaten throughout Central America for centuries. The Greek meaning for its scientific name, Pachyrhizus erosus, means thick root. Jicama doesn’t grow well in areas with frost, so you will find it thriving in more tropical and warm areas. In the United States, Jicama is grown in Florida, Hawaii and in Puerto Rico.
