Jicama is the new food I've been having fun with lately. 🙂It's a root vegetable, and is sometimes
referred to as the "mexican potato."
It has the texture of an an apple and is slightly sweet (some more than others). It has a nice
flavor to it.
I just peel off the skin and remove any bruised areas, then slice up the crispy white flesh
and eat it.
You can cook/steam it but it stays crispy even if you do. 🙂
It's good for fruit salads, stir fries (replaces water chestnuts) and is also good just to squeeze
some lemon or lime juice on and a dash of chili powder.
I made a fruit salad the other day and I thought it turned out good so I'm going to share
the recipe:
2 cans mandarin orange slices (drained) 2 mangoes (cut into pieces) 3-5 kiwi (peeled and sliced) 1
can crushed pineapple 1 bunch red seedless grapes (cut each grape in half so the juices can mix, and
use as many grapes as you think look about right) 1 jicama, cubed 1 lime (juice and zest)
After you mix all this together in a large bowl, let it sit in the refrigerator for a while (a few
hours, or overnight) to chill and so the flavors mix. You can drain off the extra juice at the
bottom for a delicious drink. I was thinking the juice could probably be combined with other stuff
to make a sort of fruity "dressing" but I haven't developed a recipe for that yet. Maybe whisking it
into some cool whip would be tasty (I don't know if there's a vegan version of cool whip).
My family said this recipe tasted good so I thought I'd share it.
One reason its important to let the salad chill for a while is that the jicama will absorb the
fruity flavors around it and taste a lot better than it would otherwise. The jicama adds a nice
crunch to the recipe.
-Rubystars