Jicama

Some people say jicama is a cross between a water chestnut and huge potato. A native of Mexico, it can be steamed, boiled sautéed, added to salads and stir fry recipes, but one of our favorites is as a snack..raw, cut into thin slices, with a dash of chili powder, salt and lime.

Jicama’s white flesh has a crisp, crunchy texture and has been know n to be substituted for water chestnuts. Look for firm, round jicama, in store. Wash the jicama just like you would a potato, cut the top off, and remove the peel with a good paring knife.

Jicama is very low in calories but high in nutrients. It is high in fiber, vitamin C, potassium, floats, copper and iron.