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Topic: Jicama


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Yam

  
  London Fruit. Jicama. Mexican yams, Mexican potatos, yambeans, Mexican turnips.
Jicama resembles a large radish in shape, but is a whitish brown in color with thin skin and can weigh as much as 5 lbs.
Having a similar consistency to water chestnuts, jicama maintains its crispness even after cooking and is a wonderful substitute in stir fry dishes, its mild flavor and crisp texture complementing and absorbing that of the other ingredients.
Jicama is similar in nutrition to the potato, with good concentrations of Vitamin C and a good source of potassium, low in sodium with fewer calories than the potato.
www.a-1net.com /londonfruit/jicama.html   (208 words)

  
 What is Jicama?
Jicama is a crispy, sweet, edible root that resembles a turnip in physical appearance, although the plants are not related.
Jicama is actually a legume, and it grows on vines that may reach 20 feet (six meters) in length.
Jicama plants sprouted in the late spring tend to produce extremely robust tubers by the winter, while jicama planted in the summer produces the most flavorful tubers, although they are typically somewhat smaller.
www.wisegeek.com /what-is-jicama.htm   (446 words)

  
 Jicama
It is frequently served as a snack sprinkled with lime or lemon juice and a dash of chili powder.
Jicama remains crisp after boiling and serves as a textural substitute for water chestnuts.
There, the jicama is unloaded, washed with water, selected, trimmed (the taproot is cut off), packed into crates of about 50 lb each and dipped into a solution reported to be about 10% calcium hypochlorite to sanitize and whiten the root.
www.rain.org /greennet/docs/exoticveggies/html/jicama.htm   (977 words)

  
 Jicama Produce Facts   (Site not responding. Last check: 2007-10-08)
Good quality jicama roots should be smooth and firm, with uniform shape and size, be free from mechanical damage to the skin, and have a crisp, succulent, white sweet-starchy flesh.
Jicama roots are very chilling sensitive and roots should be stored at 12.5°C to 15°C (55°F to 59°F) with moderate relative humidity (70-80%).
Jicama roots are very sensitive to chilling injury at temperatures of 10°C (50°F) or below.
postharvest.ucdavis.edu /Produce/ProduceFacts/Veg/jicama.shtml   (503 words)

  
 Green-Seeds.com   (Site not responding. Last check: 2007-10-08)
Jicama is excellent for commercialization where markets exist, a useful home-grown crop for varying the diet, and a novelty vegetable for special uses because of its crispness.
Jicama produces a tuberous root somewhat similar in shape to a turnip, which is eaten raw, partially cooked, or completely cooked as a snack food, or as a somewhat starchy staple.
Jicama is used almost exclusively for the tuber, although the very young pods are sometimes used as a cooked vegetable.
www.green-seeds.com /jicama.html   (893 words)

  
 Jicama: A Sign of Changing Culinary Seasons By Karen Hursh Graber - Food Editor for Access Mexico Connect - The ...
The first thing that caught my eye was a neatly arranged pile of jicama, not because they are especially attractive (they're not) but because jicama is one of the signs that the seasons are changing and the produce that grew during the rainy season is being harvested for fall and winter.
The jicama (pachyrizus erosus) is a tuberous legume grown for its turnip-shaped roots, which can grow to a weight of fifty pounds, although those found in the markets average from three to five pounds.
Jicama is good on a relish tray with fl and green olives and strips of red and yellow bell peppers.
www.mexconnect.com /mex_/recipes/puebla/kg1104.html   (1078 words)

  
 Monthly Market Basket: Jicama
And yet nothing is quite like the jicama, a member of the morning glory family that hails from Mexico and South America.
Like the hot pretzels on the sidewalks of New York, jicama is a street food in its native habitat, sold with a squeeze of lime and a shake of fiery chili powder.
It is equally versatile as a cooked vegetable -- sauteed with carrots or green beans, stir-fried with chicken or shrimp, or simmered in savory stews.
www.sallys-place.com /food/columns/ferray_fiszer/jicama.htm   (617 words)

  
 Small Farm Center   (Site not responding. Last check: 2007-10-08)
Jicama (pronounced he'-cama) is a tropical legume which produces an edible fleshy taproot.
Jicama is most commonly eaten in the fresh form.
Jicama is similar to white potatoes in food value, but with slightly lower total food energy (calories).
www.sfc.ucdavis.edu /pubs/brochures/Jicama.html   (635 words)

  
 Jicama -- Pachyrhizus erosus (L.) Urban
Jicama (pronounced "hecama") is also known as yam bean and Mexican turnip.
Jicama is often used as a substitute for waterchestnut in oriental cooking.
Jicama does best in a warm climate with moderate rainfall and is sensitive to frost.
edis.ifas.ufl.edu /MV082   (533 words)

  
 Jicama - Facts & History - Food Reference
Jicama looks similar to a turnip or a large radish, and it can be used as an alternative to the water chestnut.
Because of this, raw jicama is often used as an accompaniment to raw vegetable platters.
When jicama is used in cooking it tends to take on the flavors of the ingredients that it is being combined with.
www.foodreference.com /html/art-jicama-history-facts.html   (405 words)

  
 Jicama (Yam Bean, MexicanTurnip)   (Site not responding. Last check: 2007-10-08)
Description - Jicama, a legume, is grown for the large tuberous roots which can be eaten raw or cooked and are used as a source of starch.
The jicama plant is a vine which grows to a length of 20 feet or more.
Culture - Jicamas are actually perennials and produce their large roots after several years of growth.
aggie-horticulture.tamu.edu /plantanswers/vegetables/jicama.html   (325 words)

  
 The Worldwide Gourmet presents all about Jicama (Yam bean)
If you do not use all of the jicama, peel it and cut in slices or cubes and place in a sealed container and cover with water, or else place it in a bag.
Peel and cube a cantaloupe or honeydew melon.
It is eaten raw in salad with a vinaigrette to accompany fish, or eaten plain, sprinkled with salt.
www.theworldwidegourmet.com /vegetables/root/jicama.htm   (382 words)

  
 Buffalo News - Say 'hola' to the Mexican potato   (Site not responding. Last check: 2007-10-08)
Jicama (HEE-kah-mah) is native to either South America or Mexico, depending on which variety you choose.
Availability: Jicama is available most of the year in large supermarkets and is generally stocked from November through May in ethnic markets.
Nutritional highlights: Jicama is high in potassium and is a respectable source of vitamin C. And at only 50 calories per cup, raw sliced jicama is a great low-calorie replacement to chips when served with dips.
www.buffalonews.com /editorial/19990602/1026570.asp   (506 words)

  
 Expanding Your Pantry: Jicama
Jicama is a very tasty and versatile root that is certainly underutilized in most American homes.
What It Is Jicama is a tuber that hails from south of the border and figures prominently in local cuisines from Mexico on down.
A Jicama peel is pretty tough (and inedible-be sure to get rid of it all), so I recommend using a knife instead of a traditional potato peeler to peel it.
www.preferredconsumer.com /food_drink/articles/jicama.html   (1166 words)

  
 Jicama   (Site not responding. Last check: 2007-10-08)
Jicama, yam bean, Mexican potato, or Mexican turnip(Pachyrhizus erosus) has been eaten in Central America for many centuries, and is now a common commodity in U.S. stores.
Although jicama commonly in California is added raw to salads or prepared as strips, like carrots, in Mexico the ivory-colored flesh is marinated with Mexico lime and then served topped with chili powder.
During the festival, "jicama dolls" are cut from strips of paper.
www.botgard.ucla.edu /html/botanytextbooks/economicbotany/Pachyrhizus   (260 words)

  
 Jicama, Belize Food, Sweet Treats, Local Vendors
The jicama is a member of the morning glory family, hailing from Mexico and South America.
Like most fruits and vegetable in stalls on the sidewalks of San Pedro, jicama is a street food in its native habitat, sold with a squeeze of lime and a shake of fiery chili powder or habanero pepper.
Once peeled, the jicama is cut and prepared with a squeeze of lime, salt and fiery habanero pepper.
www.ambergriscaye.com /sweettreats/sweettreats9.html   (437 words)

  
 Jicama article at University of Florida Extension, Sarasota County   (Site not responding. Last check: 2007-10-08)
Jicama is grown only occasionally in Florida home gardens, and a small amount is grown commercially in Dade County.
Nutritionally, jicama is a good source of dietary fiber and a fair source of potassium and vitamin C. A 100-gram portion or 1/2 cup of jicama contains: 85 percent water, 55 calories, 1.4 grams protein, and 12.8 grams carbohydrates.
Prepare jicama; it can be diced finely or coarsely as desired, 1/2 inch dice is typical.
sarasota.extension.ufl.edu /fcs/FlaFoodFare/Jicama.htm   (734 words)

  
 Jicama will never win a beauty contest, but beneath its drab skin… - recipes Sunset - Find Articles   (Site not responding. Last check: 2007-10-08)
Competing with an eggplant or a tomato, jicama will never win a beauty contest, but beneath its drab skin lies a white flesh of delicate flavor and unquenchable crispness.
More remarkable still, the crispness remains even when the jicama is pickled; not even boiling vinegar can soften its proud spirit.
Compared with the audible crunch of pickled jicama spears, the finest dill pickle is mere mush.
www.findarticles.com /p/articles/mi_m1216/is_v178/ai_5279648   (789 words)

  
 Jicama : Kitchen & Cooking Tips
Jicama is the edible starchy, tuberous root of a South American vine of the legume or bean family (Fabaceae).
Jicama looks like a turnip, tastes like a cross between an apple and a water chestnut, with a delightful crunchy texture.
Jicama may be used raw in salads (they make an excellent 'cole slaw'), or may be baked, boiled, mashed, or fried like potatoes.
www.foodreference.com /html/tjicama.html   (411 words)

  
 Do Unto OthersProject-Church of the Science of God
The leaves and ripe pods of the jicama, a climbing legume, are not appetizing.
As mentioned, except for the root, the jicama plant, for the most part, is not edible, but that does not mean that its other parts are not useful.
To use a jicama, all you have to do is wash it, peel it, and—unless it is very young—remove its outermost fibrous layer.
www.dountoothers.org /jicama4306.html   (451 words)

  
 Vietworldkitchen.com -- Articles on Vietnamese food and cooking
Each jicama was at most three inches in diameter, completely different from the huge ones at major chain grocery stores.
Although a vegetable peeler may be used to peel jicama, I learned to efficiently pare jicama with a knife, and the results retain the beautiful shape of the tuber.
If you'd like, soak the jicama in a bowl of warm salted water for 10 minutes; this helps the skin to release with less resistance.
www.vietworldkitchen.com /features/jicama.htm   (455 words)

  
 Jicama, Avocado and Sweet Pepper Salad: The Produce Corner-Weekdays during Eyewitness News at Noon
Jicama, Avocado and Sweet Pepper Salad: The Produce Corner-Weekdays during Eyewitness News at Noon
In a separate mixing bowl, combine Jicama and sweet peppers with 3 tablespoons of dressing, toss and refrigerate along with the bowl of mixed dressing ingredients.
When ready to serve, have bedding lettuce on a salad plate, put julienned Jicama and sweet bell pepper on the lettuce and top with the chunks of avocado.
www.wchstv.com /producecorner/jicama_avocado_an.html   (118 words)

  
 Jicama   (Site not responding. Last check: 2007-10-08)
Jicama is great in salads, or cut in cubes and served with a squeeze of lime juice or a dusting of chili powder.
Jicama can be found in the produce section of most health food stores, specialty markets, and supermarkets.
Add sliced or grated jicama to salads, or cut it in cubes and serve it with a squeeze of
www.kroger.com /hn/Food_Guide/Jicama.htm   (525 words)

  
 PepperFool.com Vegetable Recipes...Jicama Pancakes   (Site not responding. Last check: 2007-10-08)
Toss the jicama in a colander with the lemon juice and let sit for 15 minutes.
Using your hands, squeeze as much water as you possibly can out of the jicama, a handful at a time.
In a large bowl, toss the jicama with the onion, egg, flour, salt, and chili.
www.pepperfool.com /recipes/vegetables/jicama_pancakes.html   (185 words)

  
 Jicama Shrimp Wonton
Jicama, a potato-like vegetable with a nutty taste, gives this recipe a deliciously unique flavor that your whole family will enjoy.
Jicama (hE'ku-mu): Jicama is sometimes called a Mexican potato.
It is a root vegetable with a light brown skin and white flesh, and when cooked, it's sort of like a potato in texture.
www.schwans.com /recipes/recipeJicamaShrimpWonton.aspx?tb=4   (232 words)

  
 RecipeLu's Jicama Recipes
In large bowl, combine potatoes, 1-1/2 cups cheese, bell pepper, beans, celery, jicama, green onions, cilantro and salt.
Combine the jicama strips, orange sections, salt, and chili powder in a bowl; toss gently.
Place orange, tomato, and jicama in a shallow dish, and drizzle with juices.
www.geocities.com /NapaValley/2267/jicama.html   (423 words)

  
 Jicama - Mexican Potato-Yam Bean
Common Names: Jicama, Mexican Potato, Yam Bean Jicama (pronounced "hecama") is also known as yam bean and Mexican turnip.
The name "jicama" is almost always used in Spanish for any edible root.
Jicamas are actually perennials and produce their large roots after several years of growth.
electrocomm.tripod.com /jicama.html   (424 words)

  
 National Center for Home Food Preservation | NCHFP Publications
Jicama (Pachyrhizus erosus or Pachyrhizus tuberosus) — also called yam bean, Mexican turnip, and Mexican/Chinese potato — is a fleshy, light-brown colored root vegetable that resembles a large turnip, and is native to Latin America.
Jicama is naturally low-calorie (25 calories per 60-gram or ½-cup serving, raw), fat-free, very low sodium, and an excellent source of Vitamin C; one serving of raw jicama supplies 20% of the Daily Value for Vitamin C. There are also approximately 3 grams of fiber per serving.
An advantage of using jicama is that when cut up and exposed to air, it does not discolor or soften for some time.
www.uga.edu /nchfp/publications/nchfp/factsheets/jicama.html   (819 words)

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