In preparation for my recent cooking class, I’ve been playing around with Jicama. Jicama, is known as a Mexican potato. Although it may resemble a potato, it definitely tastes nothing like it. In its raw form, (and I recommended eating it raw) it tastes more like a radish/apple… very crunchy and a bit sweet. Jicama is loaded with vitamin C, fiber and is low in both calories and carbs. Jicama is usually available year round and can found near the potatoes or in the exotic produce section in the market… definitely ask if you don’t see it. The great news is that it will last on the kitchen counter for weeks.

How To Use It?

I chopped the jicama and put it into a quinoa salad for my cooking class but my real love affair with it, is using it as a “chip” for dips. It tastes great with hummus, guacamole, bean dip, nut butters - anything. Last night, we went out for Mexican and I was delighted to have an alternative to their oily fried chips. Most Mexican restaurants have jicama somewhere on their menu, so ask if they can bring you a side of jicama sticks for your salsa and guacamole and enjoy!