-lb. jicama
Jicama is very low in calories (approximately 35 per 100g) and rich in dietary fiber, particularly inulin, which supports digestive health. It also provides vitamin C, potassium, and manganese, with negligible fat content.
About
Jicama (Pachyrhizus erosus), also known as Mexican yam bean or Mexican turnip, is a legume native to Mexico and Central America that produces a large, starchy tuberous root. The plant is a climbing vine, but it is the brown-skinned, turnip-shaped root that is harvested and consumed. The flesh is white, crisp, and slightly sweet, with a texture similar to a cross between an apple and a potato. The root can weigh between 2 to 9 pounds and is composed of approximately 86% water, making it refreshingly crunchy. Despite being a legume, jicama is cultivated primarily for its edible root rather than its seeds or pods.
Varieties grown commercially are generally mild and sweet, with minimal fibrous texture when harvested at optimal maturity. The flavor is subtly sweet with a faint nutty undertone, and it remains crisp even after cooking for extended periods.
Culinary Uses
Jicama is used predominantly in Mexican and Latin American cuisines as both a raw and cooked ingredient. Raw jicama is most commonly sliced thin and served as a crunchy snack, often with lime juice, chili powder, and salt (prepared as jicama frita or jicama verde). It features prominently in fresh salsas, slaws, and salads where its crisp texture provides textural contrast. In cooked applications, jicama is stir-fried, boiled, or added to soups and stews, where it absorbs surrounding flavors while maintaining its slight crunch. Its mild sweetness and versatile texture make it compatible with both savory and lightly sweet preparations. Asian cuisines, particularly Thai and Chinese, increasingly incorporate jicama as a water chestnut substitute in contemporary cooking.