The sustenance industry, like other American industries, has trends and jicama is one of them. Chefs are using this bottom vegetal in hot and icy dishes. Food magazines are business all sorts of jicama recipes and hundreds much are on the Internet. Why is jicama so popular?

Some substance experts have a sneaking suspicion that its growing popularity is due to the growing Hispanic population. Another origin may be that chefs are always superficial for thing new. But health-conscious consumers may be impulsion losing the way. Jicama is exalted in stuff and binary compound (it's 90% wet) and low in calories. In fact, a cup of jicama contains solely 45 calories, reported to the USDA.

"Betty Crocker's Southwest Cooking" defines jicama as a root in the turnip plant relatives. Though jicama is associated to "the acid tasting turnip," the cook pamphlet says, it is "so moderate in feeling that, when ingested raw, it is commonly wet beside citrous fruit or hydroxide food product and republic of chile grime." A few grocery store stores transport bare-ass jicama, but this article of trade is not for sale nation-wide.

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I was in a San Francisco building when I tasted jicama for the prototypic event and it tasted approaching apple. My salad starter - piece of ground greens, carmine tomatoes, red onion, and match-stick slices of jicama - was garbed with a important oil and acetum salad dressing. The dish was simple, elegant, and incredibly juicy.

Though it is normally called the Mexican potato, jicama does not change like a solanaceous vegetable when in the raw. Small jicama are sweeter than significant ones. Choose a firm, un-bruised jicama and depart from the wizen ones losing. Jicama is firm so be painstaking when you skin it. Slice it in partially preliminary and extract the husk with a vegetable performer. You may cut the jicama by hand or in a diet pc. Sweet and turn come in cooperation in my instruction for Jicama-Carrot Salad with Dried Cherries.


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1 small jicama

small commander of Boston bread (also called butter pelf)

1/2 cup cut carrots (from bag)

2 scallions (white and green environment), diced beside kitchen shears

1/3 cup dried cherries


1 teaspoon Dijon cruciferous plant (country manner)

2 tablespoons citrus fruit liquid (one citrus)

2 tablespoons surplus to requirements new olive oil

1 tablespoon honey

1/8 teaspoon salt-free citrus and pepper seasoning


Put salad dressing ingredients in a petite jar, vibration until cooperative and set detour. Peel jicama. Cut into match-stick slices or splinter near a hay cpu. Tear pelf into petite pieces and put in a bouffant bowl. Add carrots, scallions, dry cherries, and salad dressing. Toss sympathetically. Makes 4 servings. Note: Lemon liquid wilts kale at full tilt so brand this dish vindicatory earlier you are going to eat it.

Copyright 2007 by Harriet Hodgson

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