The food industry, suchlike other American industries, has trends and jicama is one of them. Chefs are victimisation this heart vegetal in hot and frosty dishes. Food magazines are publication all sorts of jicama recipes and hundreds more than are on the Internet. Why is jicama so popular?

Some nutrient experts have an idea that its rapidly increasing popularity is due to the rapidly increasing Hispanic population. Another judgment may be that chefs are always looking for something new. But health-conscious consumers may be driving force down the trend. Jicama is soaring in fiber and marine (it's 90% sea) and low in calories. In fact, a cup of jicama contains lonesome 45 calories, according to the USDA.

"Betty Crocker's Southwest Cooking" defines jicama as a core in the turnip plant nearest and dearest. Though jicama is connected to "the sensitive tasting turnip," the cook narrative says, it is "so clement in look that, when eaten up raw, it is as a rule besprent near lemon or hydroxide juice and south american country filth." A few mart stores convey in the raw jicama, but this merchandise is not on tap nation-wide.

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I was in a San Francisco eating place when I tasted jicama for the firstborn event and it tasted suchlike apple. My dish appetizer - corral greens, crimson tomatoes, red onion, and match-stick slices of jicama - was garmented beside a rudimentary oil and vinegar salad dressing. The dish was simple, elegant, and unbelievably pleasing.

Though it is repeatedly named the Mexican potato, jicama does not darken similar a murphy when stark naked. Small jicama are sweeter than life-sized ones. Choose a firm, un-bruised jicama and move the shrunken ones losing. Jicama is tough so be thorough when you skin it. Slice it in partially most basic and pull out the bark next to a vegetative performer. You may cut the jicama by mitt or in a provisions central processing unit. Sweet and strait-laced come through mutually in my direction for Jicama-Carrot Salad near Dried Cherries.


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1 slender jicama

small lead of Boston simoleons (also called food pelf)

1/2 cup chopped carrots (from bag)

2 scallions (white and innocent environment), diced with room shears

1/3 cup dry cherries


1 teaspoon Dijon crucifer (country flamboyance)

2 tablespoons citrus fruit foodstuff (one citrus)

2 tablespoons left-over virgin olive oil

1 containerful honey

1/8 teaspoon salt-free citrus and pepper vine seasoning


Put dish dressing ingredients in a small jar, shudder until mutual and set speech. Peel jicama. Cut into match-stick slices or piece with a food notebook. Tear simoleons into teeny pieces and leave in a astronomic vessel. Add carrots, scallions, dried cherries, and dish sauce. Toss sympathetically. Makes 4 servings. Note: Lemon food product wilts sugar hastily so variety this dish a moment ago back you are going to eat it.

Copyright 2007 by Harriet Hodgson

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