Jicama has a texture somewhere between a potato and a pear, with a slight sweetness. It is 86-90% water and is very hydrating. It has a very mild taste..somewhat reminiscent of apples and makes a great addition to salads and are now readily available in grocery and health food stores.
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| Jicama - The Mexican Turnip |
Jicama Salad With Peanut Curry Dressing
There are so many diverse ways to include this vegetable in your diet. You can just simply julienne it for "Jicama Fries"
Here’s the raw food recipe for Spicy Jicama Fries
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| Jicama Fries |
1 large jicama, cut into fry-like pieces
1 tbsp olive oil
1 tbsp paprika
1 tbsp onion powder
1 tsp chili powder
sea salt to taste
Toss all ingredients together in a large bowl until fries are covered.
Also known as the Mexican turnip it is high in vitamin C and with no fat, one cup contains only 45 calories. Another perk... when you peel it to reveal the white flesh it will never turn brown from oxidation.
Now that summer is here jicama makes a nice change of pace from the regular salad greens. Don't get me wrong I LOVE green salad. It's great to bring to a potluck BBQ. Here's another recipe you may want to try for a Jicama Salad with Peanut Curry Dressing from Rawmazing:
Jicama Salad with Peanut Curry Dressing
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| Jicama Salad |
- 1 large Jicama, cubed
- 1 C pea pods, chopped
- 2 scallions
- 1/2 C raisins
- 1/2 Peanut Curry Sauce
Peel and cut jicama into 1/2″ pieces. Cut pea pods into 1/2″ pieces. Combine jicama, pea pods, raisins and scallions. Stir in 1/2 C curry peanut sauce
Peanut Curry Sauce
- 3/4 C Peanuts, soaked
- flesh from 1 young coconut
- 1/4 C coconut water
- .2 t. curry powder
- 1 t. salt
Open young coconut and drain water out. Reserve water. Remove flesh. Place 1/4 C coconut water in blender or vitamix. Add the flesh from the coconut, 3/4 C raw peanuts that have been soaked for at least an hour, curry powder and salt. Combine until smooth.
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