USES: This slightly sweet, crisp-and-crunchy root vegetable is typically peeled and eaten raw as a vegetable (usually with chile and lime, or in a salady preparation); rarely cooked.
FINDING: Most well-stocked general groceries and nearly all Mexican groceries.
CHOOSING: Smaller (no more than 1-pound) jícamas with thin, taught, unblemished skin are usually the sweetest and crispest.
STORING: In the refrigerator, unwrapped, for up to a month.
- Leftover Turkey Tacos with Cranberry-Chipotle Salsa
- Rustic Jicama Appetizer with Red Chile and Lime
- Mojo Guacamole with Sun-Dried Tomatoes
- Mexican “Crudite” Platter with Chamoy Dipping Sauce
- Frontera Grill’s Now-Classic Ceviche
- Jicama Cranberry Salsa
- Crab Salpicon
- Smoky Tomatillo-Pineapple Salsa
- Warm Chorizo Spinach Salad
- Tropical Beach Ceviche
- Tuna Ceviche with a Red Chile-Apricot Chamoy Salsa