Jicama Recipes: Delicious and Easy Ways to Cook Jicama

I'll be honest, I wasn't always a jicama fan. For years, it just sat there in the produce aisle, looking like a giant, pale turnip, and I couldn't bring myself to try it. It just seemed...unfamiliar. But then, one day, I was at a bustling farmers market, and a friendly vendor with a twinkle in his eye convinced me to give it a go. He spoke passionately about its crisp texture and refreshing flavour, and I figured, "Why not?" And I'm so glad I did!

Jicama, often called the "Mexican Turnip," is a root vegetable with a surprising depth of flavour. It's got this lovely crunch that reminds me of water chestnuts, but with a hint of sweetness and a subtle nutty note. It's a great source of fiber and vitamin C, and it's packed with flavour without being overly sweet. Plus, it's incredibly versatile, perfect for snacking, salads, and stir-fries.

After that first taste, jicama quickly became a regular in my kitchen. I've been experimenting with all sorts of ways to cook it, and I've discovered so many delicious and easy recipes. From simple salads to spicy stir-fries, jicama adds a unique touch to every dish.

So, if you're looking for a new ingredient to add to your culinary repertoire, I highly recommend giving jicama a try. It's definitely worth the effort (and it's not much effort at all!).

(Part 1) Picking the Perfect Jicama

The first step to making delicious jicama recipes is choosing the right one. A good jicama should be firm to the touch, with smooth, unblemished skin. It should also feel heavy for its size, indicating that it's full of moisture and ready to burst with flavour.

Tips for Selecting Jicama

• Avoid any jicama that feels soft or mushy. This is a sign that it's starting to go bad. Think of it like a ripe avocado - you want it to have a little give, but not be squishy.
• Look for jicama with a bright, even colour. A pale, almost white colour is a good sign. Avoid any jicama with brown spots or discoloration, as this could indicate bruising or spoilage.
• Feel the jicama's weight. A good jicama should feel heavy for its size. This indicates that it's full of moisture and flavour. It shouldn't feel light and hollow.
• Store jicama in a cool, dry place. Avoid storing it in the refrigerator, as this can cause it to become soft and mushy. It's best to keep it on your counter, but out of direct sunlight.

(Part 2) Preparing Jicama

Once you've got your hands on a perfect jicama, it’s time to get it ready for cooking. The preparation is quick and easy, but there are a few things to keep in mind to make sure it's safe to eat and tastes its best.

How to Prepare Jicama:

• Scrub the skin: Start by scrubbing the jicama well with a vegetable brush under cold running water. You can use a little dish soap if you want to make sure it’s really clean, but rinse it off thoroughly after. The skin is pretty tough, so peeling it is definitely the best way to go. You can try to scrub it off, but I've never been able to do it successfully!
• Peel the skin: Using a sharp vegetable peeler, peel the jicama until all of the skin is removed. It’s a good idea to use a peeler that has a sharp blade, as the jicama’s skin is pretty tough. A dull blade will just make the job harder!
• Cut into desired shapes: Once the jicama is peeled, you can cut it into whatever shape you want. Some recipes call for diced jicama, while others call for shredded or sliced jicama. A mandoline is a great tool for creating thin slices for chips.
• Enjoy! Now your jicama is ready to use in any recipe you like!

(Part 3) Jicama Salad Recipes

I love to use jicama in salads. It adds a delightful crunch and refreshing flavour that elevates the whole dish. It's a perfect counterpoint to the creamy textures of avocado and cheese. Here are a few of my favourite jicama salad recipes:

Easy Jicama Salad

This is a simple, yet refreshing salad that’s perfect for a light lunch or side dish. It's a great way to showcase the jicama's natural flavour without overwhelming it.

• 1 medium jicama, peeled and diced
• 1/2 cup chopped red onion
• 1/2 cup chopped cilantro
• 1/4 cup lime juice
• 2 tablespoons olive oil
• Salt and pepper to taste

To make the salad, simply combine all of the ingredients in a large bowl and toss to coat. You can serve it immediately, or chill it in the refrigerator for 30 minutes before serving. I like to add a sprinkle of toasted sesame seeds for a little extra crunch and flavour.

Jicama, Mango, and Avocado Salad

This salad is packed with flavour and texture. The sweetness of the mango, the creaminess of the avocado, and the crunch of the jicama make for a truly delicious combination. It's a perfect summer salad, bursting with fresh flavours.

• 1 medium jicama, peeled and diced
• 1 ripe mango, peeled and diced
• 1 ripe avocado, diced
• 1/4 cup chopped red onion
• 1/4 cup chopped cilantro
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste

To make the salad, simply combine all of the ingredients in a large bowl and toss to coat. You can serve it immediately, or chill it in the refrigerator for 30 minutes before serving. You can also add a sprinkle of toasted pepitas or a drizzle of honey for extra flavour.

(Part 4) Jicama Stir-fry recipes

Jicama isn’t just for salads! It’s also a great ingredient for stir-fries. Its crunchy texture and mild flavour make it a perfect addition to a wide range of stir-fry recipes. Here are a few of my favourites:

Chicken and Jicama Stir-Fry

This is a quick and easy stir-fry that’s perfect for a weeknight meal. The chicken and jicama are stir-fried with vegetables and a delicious sauce, making for a satisfying and flavorful dish. It's a great way to use up leftover chicken, too.

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 medium jicama, peeled and diced
• 1 cup broccoli florets
• 1/2 cup chopped red bell pepper
• 1/4 cup chopped onion
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• Salt and pepper to taste

To make the stir-fry, start by whisking together the soy sauce, honey, sesame oil, and cornstarch in a small bowl. This creates a smooth sauce that will coat the chicken and vegetables. In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Woks are great for stir-fries, but any large skillet will do. Add the chicken and cook until browned on all sides. Remove the chicken from the skillet and set aside. Add the remaining oil to the skillet, followed by the jicama, broccoli, and bell pepper. Stir-fry until the vegetables are tender-crisp, but still have a bit of a bite. Add the chicken and sauce to the skillet and cook until heated through. Serve over rice or noodles for a complete meal.

Shrimp and Jicama Stir-Fry

This stir-fry is packed with flavour and protein. The shrimp and jicama are stir-fried with vegetables and a spicy sauce, making for a truly delicious and satisfying dish. It's a great option for a light but flavourful dinner.

• 1 pound peeled and deveined shrimp
• 1 medium jicama, peeled and diced
• 1 cup snow peas
• 1/2 cup chopped red bell pepper
• 1/4 cup chopped onion
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon chili garlic sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger
• Salt and pepper to taste

To make the stir-fry, start by whisking together the soy sauce, rice vinegar, chili garlic sauce, sesame oil, and ginger in a small bowl. The ginger adds a lovely warmth to the sauce. In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add the shrimp and cook until pink and opaque. Remove the shrimp from the skillet and set aside. Add the remaining oil to the skillet, followed by the jicama, snow peas, and bell pepper. Stir-fry until the vegetables are tender-crisp, but still have a bit of a bite. Add the shrimp and sauce to the skillet and cook until heated through. Serve over rice or noodles for a complete meal.

(Part 5) Jicama Snacks

Jicama makes a great healthy snack, especially when you need a satisfying crunch. It’s also naturally sweet, so it satisfies my sweet tooth without all the extra sugar! It's a perfect option for those moments when you need something light and refreshing.

Simple Jicama Sticks

This is the easiest jicama snack of all. Simply peel and slice the jicama into sticks, and enjoy! You can add a little salt and pepper to the jicama sticks for extra flavor, or dip them in your favourite hummus or salsa. It's a great way to get your veggie fix on the go.

Jicama Chips

This is a delicious and healthy alternative to potato chips. Simply peel and slice the jicama into thin chips, toss with olive oil and salt, and bake in a preheated oven at 400 degrees Fahrenheit for 10-15 minutes, or until crispy. You can also experiment with different seasonings, like paprika, chili powder, or garlic powder.

Jicama fruit salad

This is a refreshing and healthy snack that’s perfect for a warm day. Simply combine peeled and diced jicama with your favourite fruits, such as strawberries, blueberries, raspberries, and bananas. You can also add a little lime juice and honey for extra flavour. It's a great way to use up seasonal fruits and get a burst of vitamins and minerals.

(Part 6) Jicama Smoothies

You can easily add jicama to your favourite smoothies for a little extra texture and nutrition. Jicama adds a slightly sweet and nutty flavour to smoothies, without overwhelming the other flavours. It's a great way to sneak in some extra veggies and add a unique twist to your smoothie routine.

Tropical Jicama Smoothie

This smoothie is packed with flavour and nutrients. The jicama, pineapple, mango, and banana blend together beautifully for a sweet and refreshing treat. It's like a taste of the tropics in a glass.

• 1 cup peeled and diced jicama
• 1 cup chopped pineapple
• 1 cup chopped mango
• 1 ripe banana
• 1/2 cup coconut milk
• 1/4 cup water

To make the smoothie, simply combine all of the ingredients in a blender and blend until smooth. You can serve it immediately, or chill it in the refrigerator for 30 minutes before serving. I like to add a sprinkle of toasted coconut flakes for a little extra texture and flavour.

Green Jicama Smoothie

This smoothie is a delicious and healthy way to get your greens. The jicama, spinach, and kale blend together beautifully for a refreshing and nutritious treat. It's a great way to start your day or refuel after a workout.

• 1 cup peeled and diced jicama
• 1 cup spinach
• 1/2 cup kale
• 1/2 cup water
• 1/4 cup almond milk

To make the smoothie, simply combine all of the ingredients in a blender and blend until smooth. You can serve it immediately, or chill it in the refrigerator for 30 minutes before serving. For a sweeter taste, you can add a tablespoon of honey or agave nectar.

(Part 7) Jicama Substitutes

I've found that while jicama is a great ingredient, sometimes you need to switch things up or use something else in its place. Here are a few good substitutes for jicama, keeping in mind that each will have a slightly different flavour and texture.

Apples

Apples have a similar crisp texture to jicama and can be used in salads, stir-fries, and snacks. They also have a sweet and tangy flavour, which can be a good substitute for jicama’s slightly sweet flavour. Granny Smith apples are a particularly good choice, as they have a similar crunch to jicama.

Celery

Celery is another good substitute for jicama in salads and stir-fries. It has a similar crisp texture and a mild flavour that won’t overpower the other ingredients. Celery can also be used in smoothies if you want a crunchy texture and a slightly bitter flavour. Celery sticks are also a great healthy snack option.

Kohlrabi

Kohlrabi is a root vegetable that has a similar flavour and texture to jicama. It can be used in salads, stir-fries, and snacks. Kohlrabi has a slightly sweet flavour and a crunchy texture, making it a good substitute for jicama. You can also eat the leaves of the kohlrabi plant, which have a slightly peppery flavour.

(Part 8) Jicama Storage

Storing jicama properly will help keep it fresh and crisp for longer.

How to Store Jicama

• Uncut jicama: Uncut jicama can be stored in a cool, dry place at room temperature for up to 2 weeks. Keep it away from direct sunlight and heat.
• Cut jicama: Cut jicama should be stored in the refrigerator in an airtight container, where it will last for 3-5 days. This will prevent it from drying out and losing its crunch.

If you store jicama in the refrigerator, it's a good idea to wrap it in plastic wrap or put it in an airtight container to prevent it from drying out.

(Part 9) Jicama Health Benefits

Jicama is a nutritious vegetable that's packed with vitamins and minerals. It's a low-calorie, low-fat food that's a great source of fiber and vitamin C. Here are a few of the health benefits of jicama:

Health Benefits of Jicama

(Part 10) FAQs

What does jicama taste like?

Jicama has a slightly sweet, almost nutty flavor, and it's crisp and refreshing. It's often compared to a cross between an apple and a water chestnut. It's a unique flavour that's not too sweet or too strong, making it a good addition to many dishes.

Is jicama good for you?

Yes, jicama is a nutritious vegetable that's packed with vitamins and minerals. It's a good source of dietary fiber, vitamin C, and potassium. It's also low in calories and fat, making it a healthy choice for people of all ages. It's a great way to get a boost of nutrients without a lot of calories.

What are some good ways to use jicama?

Jicama is a versatile ingredient that can be used in a variety of dishes. It's great in salads, stir-fries, and snacks. You can also use it in smoothies and juices. It's a great way to add a unique crunch and flavour to your meals and snacks.

How do you prepare jicama?

To prepare jicama, simply peel it and cut it into your desired shape. You can dice, slice, or shred it. You can also use a mandoline to slice it thinly for chips.

How do you store jicama?

Uncut jicama can be stored in a cool, dry place at room temperature for up to 2 weeks. Cut jicama should be stored in the refrigerator in an airtight container for up to 3-5 days.