Jicama (pronounced Hik-A-Ma) looks like something you move out of the way of the lawn mower. The one I purchased looked like a huge light-colored rock. It was just as heavy as a huge rock.
Cooked vs. Raw
I’m sure cooked jicama works just fine for some dishes. My initial venture into jicama land was to peel it, put it through my spiral slicer to convert it into curly spaghetti strands. I then stir fried it with carrots, onion, scallops and seasoning.
The meal was tasty, but jicama can stand on its own. Its aroma resembles an apple and the taste/texture reminds me of a cross between an apple and potato. It doesn’t have a strong taste so it can easily adapt to many meals. It retains its crisp crunch when cooked.
Best Raw
In my opinion, jicama is best raw. Thinly sliced with a dash of salt and cayenne pepper has become the new favorite healthy snack in my household. It’s a fun vegetable to experiment with.
About the author: Felicia has learned the hard way that health, whether good or bad, is a result of daily choices and habits. On this blog Felicia shares what she’s learned and the healthier choices she now makes as a result of her new knowledge. She hopes to encourage others to experiment to find alternative solutions to nagging problems (she’s also is a bit of a tree hugger and likes to share ways to lighten the toxic burden on the environment).