Jicama— The Yummy “Fruit” Of The Poisonous Vine

finallychelle · February 2012

Jicama— The Yummy “Fruit” Of The Poisonous Vine

I used to eat Jicama in Mexico and then kind of forgot about it until I saw it in the grocery store the other day.

It’s the platypus of foods.

While technically a legume, it’s kind of apple-ish and kind of potato-ish and kind of yam-ish— so it doesn’t really seem to know if it’s a legume, a fruit or a vegetable.

And as wonderful as is, it’s part of a poisonous plant— so if you find them in the wild don’t eat anything but the tuberous root!

Generally, the smaller the jicama the sweeter they are, so buy them about the size of one to two fists for best flavor.

So let’s talk a little more about what the jicama is.

It’s inexpensive, has lots and lots of fiber and vitamins, is crunchy— and is low in calories. It’s not as sweet as an apple. It’s gluten-free. It’s got a slight potato-y taste.

And it doesn’t turn brown when exposed to air, like apples do, so it works great in fruit salads and vegetable platters.

So what’s the best way to eat it?

Raw.

Simply peel, slice like french fries, squeeze a few lime wedges over it and lightly sprinkle with chili powder. (Some folks sprinkle a little salt on it, too.)

I like lots of lime squirted over it, though. It helps quiet my cravings for crunch, spice and citrus.

And if you’ve got room in your calorie budget, go ahead and open up a 99 calorie Corona Light, while you’re at it.

You can thank me later.

For lots of low calorie recipes, please check out my MFP blog:

http://www.myfitnesspal.com/blog/finallychelle/view/my-lo-cal-recipe-collection-195763

-Chelle

HeidiRene · February 2012

I am so glad you posted this. My health conscience vegetarian wife was recently diagnosed with severe IBS AND Celiac's disease. The combo of these 2 restrictive diet plans have left her like NOTHING to eat. This sounds like an option. I hope it works for her!

marquesajen · February 2012

Great post! I saw Wendy Woolf post a recipe or two using jicama, but I did see she recommended them raw as well. I think I'll try this for a summer snack on my balcony with a caipirinha! Mmmm....

Lesa_Sass · February 2012

I frigging love jacama! I used to eat it all the time in salads. I am just wondering what the glycemic index on it is? I was under the assumption that it was not as good for us since it is a white root vegetable, like potatoes.

dedication6 · February 2012

BUMP

morningstarluv · February 2012

bump

tammietifanie · February 2012

Love Jicama!!!! I put it on my salads or slice into sticks and dip them into greek yogurt!!! YUM!

finallychelle · February 2012

I frigging love jacama! I used to eat it all the time in salads. I am just wondering what the glycemic index on it is? I was under the assumption that it was not as good for us since it is a white root vegetable, like potatoes.

Even though they LOOK like potatoes, they're a legume. They are considered a non-starchy vegetable and have a glycemic index of near zero.

They have so many health benefits you really need to Google them. It's mind boggling.

-Chelle

BuceesNana · February 2012

I love jicama! I have one at home right now. I just need to cut it up. But, sometimes that is a chore. LOL

finallychelle · February 2012

I love jicama! I have one at home right now. I just need to cut it up. But, sometimes that is a chore. LOL

I just remembered that in the Philippines (where it's called "singkamas") they served it with shrimp paste (bagoong), which was also yummy (although very high in sodium).

I've got some bagoong in the 'fridge, so I think I'm going to use it on my next jicama.

Lesa_Sass · February 2012

I frigging love jacama! I used to eat it all the time in salads. I am just wondering what the glycemic index on it is? I was under the assumption that it was not as good for us since it is a white root vegetable, like potatoes.

Even though they LOOK like potatoes, they're a legume. They are considered a non-starchy vegetable and have a glycemic index of near zero.

They have so many health benefits you really need to Google them. It's mind boggling.

-Chelle

Woohoo! I am sooo getting one of them tomorrow when I go to the market. They add the perfect crunch to anything.