You may have mistaken jicama (HEE-kah-ma) for a turnip the last time you were chowing down on a plate of Mexican food. Although the two plants look similar, they are actually not related at all. The crisp and sweet root has been cultivated in South America for centuries, and is especially popular in Mexican cuisine. Most people are surprised to find out that jicama is actually a legume. Its unique flavor, and crunch makes for perfectly crisp salads and salsas.
Although most jicama you will find at your local market range from three to four pounds, the plant may grow up to a whopping 50 pounds. When choosing jicama at the store, look for medium sized plants with dry roots. Also, remember to peel the course brown outer layer, revealing white flesh.
Use today’s Word of the Day: Tiger Shrimp Summer Rolls
P.S. They make amazing fries.