What is Jicama?
- Jicama (pronounced “Hee-Ka-Ma”) is native to Mexico and also known as a Mexican potato or yam bean. It has also become a favorite throughout Asia and can be substituted for fresh water chestnuts.
How to Eat
- Cut away the skin and slice into sticks and serve with dips on veggies trays for a quick, healthy snack. It does not turn brown from oxidation when sliced! Jicama tastes great sprinkled with freshly squeezed lime juice and a touch of ground chile pepper. Excellent in salads when paired with cilantro, citrus and red onion. Grate into salads or dice into soups or stir-frys.
- Jicama is an excellent source of vitamin C and fiber. The natural fiber in Jicama is also considered a “pre-biotic,” which helps good bacteria grow in the digestive tract.
How to Choose
- Look for firm, smooth, roots. The skin often has a scarred or scabby appearance, but does not affect flavor. Do not refrigerate Jicama before using. Whole, uncut Jicama should be stored like a potato – in a cool, dry, dark place. Once cut, wrap in plastic and refrigerate up to 1 week.
How to Store
- Do not refrigerate Jicama before using. Whole, uncut Jicama should be stored like a potato – in a cool, dry, dark place. Once cut, wrap in plastic and refrigerate up to 1 week.
When are they in season?
Where are they grown?
- Product of Mexico
Shaved Jicama, Radish, and Beet Salad Ingredients 2 gold beets, or 4 baby gold beets, trimmed and peeled 1 small jicama, peeled 1 large watermelon radish, or 3-4 red radishes, trimmed 2 tablespoons fresh lemon juice (try Frieda’s Seedless Lemon!) … Continue reading
Grilled Jicama & Watermelon Radish Salad with Chimichurri Grilling mellows the zesty radishes and gives sweet jicama a smoky edge. A bright and herbaceous chimichurri sauce brings it all home. Ingredients 1/2 cup plus 3 tablespoons extra virgin olive oil … Continue reading
Super Fresh Cole Slaw The key to this recipe is having every ingredient chopped into the same 1/2-inch size pieces—making it a chopped salad! Ingredients Salad 1/2 head green cabbage, diced (about 4 cups) 1/2 hot house cucumber, diced with … Continue reading
Stir-Fried Tomatoes with Jicama and Cilantro Ingredients: 1 to 2 tablespoons olive oil or vegetable oil 1 clove garlic, minced 2 green onions, chopped 2 cups diced, peeled Frieda’s Jicama 1 cup red or yellow cherry or pear tomatoes, halved … Continue reading
Tempura Mexicana Ingredients: Frieda’s Cactus Leaves Frieda’s Jicama, peeled and cut into bite-sized sticks Green or sweet red bell pepper strips Sliced sweet potato (cooked and peeled) 2/3 cup all-purpose flour 3 tablespoons cornstarch 1 teaspoon baking powder 1 egg … Continue reading
Marinated Vegetable Medley Ingredients: 1 cup bias-sliced carrots 1 cup chopped broccoli flowerets 2 Frieda’s Japanese Eggplants, or one small regular eggplant, cut into 1/2-inch chunks 1 1/2 cups sliced, peeled Frieda’s Jicama 1 red bell pepper, seeded and cut … Continue reading
Yucatan Tapenade Ingredients: 1 Delicata Squash 1/4 cup olive oil or vegetable oil 1 clove garlic, minced 1/2 cup diced onion 1/2 cup diced green bell pepper 1 medium Jicama, peeled & chopped 2 cups chopped tomatoes 3 tablespoons white wine … Continue reading
Cowboy Caviar Ingredients: 1 Frieda’s Delicata Squash 1/4 cup olive oil or cooking oil 1 clove garlic, minced 1/2 cup diced onion 1/2 cup diced green bell pepper 1 medium Frieda’s Jicama, peeled and chopped (about 2 1/2 cups) 2 … Continue reading
Blue Cheese Dip with Jicama and Sunchokes Dip Ingredients: 2 ounces crumbled blue cheese 1 cup sour cream 1/4 cup minced onion 1/4 teaspoon ground black pepper 1/8 teaspoon bottled hot pepper sauce Vegetables: 1 large Frieda’s Jicama 1 16-ounce … Continue reading
90’s Vegetable Slaw Ingredients: 2 cups shredded green cabbage 2 cups desired shredded vegetables (Frieda’s Jicama, Hot House Cucumber, Baby Carrots, Sunchokes®, or Purple, Green, or Baby Kohlrabi) 1/2 cup shredded red cabbage 2/3 cup chopped pecans or walnuts Red … Continue reading
Corn, Jicama, & Pineapple Salsa Ingredients: 1 1/2 cups finely chopped Jicama 1 cup finely chopped fresh pineapple 1 cup niblet corn 1/2 cup diced green or red bell pepper 1/4 Habanero Chile, finely chopped 2 tablespoons chopped Fresh Cilantro … Continue reading
Jicama, Orange and Onion Salad Ingredients: 2 fresh oranges, peeled and thinly sliced crosswise 4 thin slices red onion, separated 1 cup Frieda’s Jicama, peeled and julienne-sliced 1/3 cup orange juice 1 tablespoon light olive oil or vegetable oil 1 … Continue reading
Mexican Tomatoes Take those beautiful, red, juicy fruits south of the border. (Yes, tomatoes are actually fruit.) Sweet, tangy, spicy, juicy, and crunchy—it’s a fiesta in your mouth! Ingredients 1/3 cup white vinegar 2 tablespoons olive oil 2 large tomatoes … Continue reading