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Publication: I'm Not Martha
What is Jicama?

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          I'M NOT MARTHA - Tuesday, August 14, 2007
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Help yourself to some great self-help videos on: EVTV1.com
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Hi! I'm Lizzy!!  and I'm not Martha!!!

* Hi ya Lizzy!

I keep seeing Jicama this and Jicama that.  What is Jicama? 
What does it taste like and how do I fix it?
Lorlene

Your wish is my command. Jicama is a terrific addition to 
your summer fare.

SAY WHAT? Hik-a-ma

WHAT IT LOOKS LIKE: Jicama is also known as Mexican potato 
or yam bean. This popular Mexican root vegetable looks like 
a giant-sized brown turnip. These tasty tubers can weigh 
up to 5 lbs and have a mild, sweet texture much like water 
chestnuts. They have a brownish gray skin with a white, 
crisp flesh.

Jicama is high with protein and is low on carbohydrates and 
is also an excellent source of vitamin c and calcium.

HOW TO SELECT: Jicama should be firm with no blemishes. 
Look for firm, dry skin.

WHAT'S IT TASTE LIKE? Jicama looks like a turnip, and tastes 
like a cross between an apple and a water chestnut, with a 
delightful crunchy texture.

PREPARATION AND USE: To prepare jicama, scrub well in cold 
water and pat dry. Peel the jicama like a potato.

Jicama may be used raw in salads (they make an excellent 
'cole slaw'), or may be baked, boiled, mashed, or fried like 
potatoes. Eat only the tuberous root, as other parts of the 
plant may be poisonous.

For use slice jicama into strips, similar to a carrot. To 
keep peeled or cut surfaces of raw jicama white, submerge 
in a bowl of lemon juice with water. Use a mandolin for easy 
even slices or matchsticks.

As a grnish or fresh snack marinate sliced jicama with lime 
juice and top with chile powder. Jicama slices are perfect 
in a salad or  served with your favorite veggies and dip.

Jicama may be refrigerated in a plastic bag for up to 2 weeks.

P.S. If you're interested we now have a forum. You can post 
comments on this and recent issues at... Not Martha forum


* MANGO, JICAMA AND CORN SALAD

Here's a bright and refreshing salad. Can be prepared in 45 
minutes or less but requires additional unattended time.

6 ears fresh corn
6 small mangoes, peeled, pitted, coarsely chopped
2 pounds jicama, peeled, chopped
1 cup chopped red onion
1/2 cup fresh chopped cilantro
1/2 cup fresh lime juice

Cook corn in pot of boiling salted water 2 minutes. Drain 
and cool corn. Cut off enough kernels to measure 4 cups 
(reserve remaining corn for another use). Place corn in 
medium bowl. Add mangoes, jicama, red onion, cilantro and 
lime juice. Toss to combine. Season to taste with salt and 
pepper. Cover and refrigerate until cold. (Can be prepared 
3 hours ahead. Keep refrigerated.) Serve cold.

Serves 8.

Bon Appetit
June 1996

* SANTA FE POTATO SALAD

This clever combination of tastes and textures features 
hominy, cilantro, jicama, jalapeños, lime juice and cumin.

1/2 cup olive oil
6 tablespoons fresh lime juice
3 large garlic cloves, peeled
2 tablespoons chopped jalapeño chilies with seeds
3 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1 15-ounce can golden hominy, drained
3/4 cup chopped fresh cilantro
2/3 cup diced peeled jicama
1/2 cup chopped white onion
2 pounds medium-large Yukon Gold potatoes (about 6), unpeeled

Purée first 6 ingredients in blender until almost smooth. 
Season generously with salt. Pour dressing into medium bowl. 
Mix in hominy, 1/2 cup cilantro, jicama and onion. Let stand 
for 30 minutes. 

Steam potatoes until tender, about 30 minutes. Cool 15 
minutes; peel. Cut lengthwise in half, then crosswise into 
1/2-inch-thick slices. Place in large bowl. Add hominy 
mixture and toss to blend. Season to taste with salt and 
pepper. Sprinkle with 1/4 cup cilantro. (Can be prepared up 
to 2 hours ahead. Cover and let stand at room temperature.)

Serves 6.

Bon Appetit
July 1996


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* WATERMELON, CUCUMBER, AND JICAMA SALAD

4 cups cubed (1/2 inch) seeded watermelon (from a 3-pound 
 piece, rind discarded)
2 cups cubed (1/2 inch) peeled jicama (1 lb)
2 cups cubed (1/2 inch) peeled and seeded cucumber (1 1/2 lb)
1/2 cup fresh lime juice
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh basil
1 teaspoon salt

Toss together all ingredients in a serving bowl. Serve 
immediately.
Cooks' notes:
* Watermelon and vegetables can be cubed and combined 6 
hours ahead and chilled, covered. Add lime juice, herbs, 
and salt just before serving.
* Herbs can be chopped and combined 6 hours ahead and 
chilled, covered.

Makes 6 servings.

Gourmet
July 2004

* FRENCH FRIED JICAMA

Peel jicama, and then sliced thin like matchsticks.

Toss gently with extra virgin olive oil and seasonings of 
your choice, then bake at 425 degrees F for 5 minutes on 
each side. Or fried in a pan with a high-heat oil such as 
canola oil, grapeseed oil or refined sesame oil.

You can also slice jicama super-thin like potato chips. 
Experiment with different spices on your fries, such as 
onion or garlic salt, paprika, or taco seasoning.

So there, Lorlene,I think that will get you started.  This 
only the tip of the jic-cama.  There are many more recipes 
out there.  Order dishes at restaurants to give you ideas.

Lizzy


Questions...Comments...? email Lizzy


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