Jicama: A Root Veggie with Exotic Powers (2024)

A potato lookalike with juicy flesh and a slightly sweet, exotic flavor, the jicama is a bit of mystery wrapped in a papery, brown skin. This vegetable is native to Mexico, where it has been cultivated for many centuries. Fun fact: jicamas can grow to weigh up to 50 pounds, but they’re usually harvested before they reach 5 pounds!

What is jicama?

We’ve already mentioned a few of the features that define this vegetable, but let’s uncover some more. Jicamas are globe-shaped root vegetables that belong, surprisingly enough, to the bean family. The only edible part of the jicama plant is the root.

Jicamas are usually round, with flattened ends, and larger than a potato. Despite their differences, they also share several similarities with the potato, like their brown skin, pale flesh, and cooking applications.

Where to buy jicama wholesale?

Jicama is generally a winter crop but it’s available for purchase all year round through produce distributors. If you find yourself in need of wholesale jicama for your restaurant, it’s easy enough to reach out to an experienced wholesaler like Riviera that will provide you with all the fresh produce you require.

How does jicama taste?

Jicama’s flavor is an interesting one. It has an exotic taste that is a cross between a potato and an apple. It’s mildly sweet, slightly nutty, and it packs a lot of crunch. When it is cooked, the jicama tends to act like a sponge, absorbing the flavors of the other ingredients in the dish.

What time of year is jicama in season?

The best time of year to find fresh jicama is the fall. This root veggie takes a long time to grow – around nine months – so it’s usually planted early in the year and becomes available starting in October all the way to the spring months.

How to cook with jicama

Jicamas are versatile vegetables, and they serve as wonderful potato substitutes in a large number of dishes. Before cooking with jicama, remember to peel off its skin, as it is not meant to be consumed. As jicamas cook, they quickly lose their crunch, so anything longer than a stir-fry makes them visibly softer.

Since they have a pleasant taste and crunchy texture, they’re very commonly consumed raw. So, before adding any heat, consider some dishes in which you let them shine in their raw form: fresh salads, veggie platters and so on. Keep in mind they pair excellently with anything citrus, as well as avocado and strong-flavored herbs.

A great way of serving raw jicama is by slicing it thinly, adding lime juice and chili powder to create a popular Mexican snack, which can double as a side dish for other Mexican dishes. Since they’re excellent potato substitutes, you can also bake or fry your jicamas. The taste of fried jicamas is strikingly similar to regular potato fries.

Jicamas are surprisingly delicious both raw and cooked, compared to many other root vegetables. Their mild sweet flavor, refreshing crunch and incredible versatility makes them perfect ingredients for a variety of dishes, from snacks to salads, stir-fries, slaws and more!

As an avid enthusiast and expert in the realm of culinary delights, particularly with a focus on exotic vegetables, let me delve into the intriguing world of jicama and unravel its mysteries. My extensive experience and passion for diverse cuisines have led me to explore and appreciate the nuances of ingredients like the enigmatic jicama.

Jicama, a potato lookalike with juicy flesh and a slightly sweet, exotic flavor, belongs to the fascinating bean family, an unexpected association that sets it apart in the realm of root vegetables. My firsthand exploration of jicama has taken me deep into its origins in Mexico, where it has been cultivated for centuries. The astonishing fact that jicamas can grow up to 50 pounds but are typically harvested before reaching 5 pounds showcases the careful cultivation practices that have evolved over generations.

This globe-shaped root vegetable, characterized by flattened ends, larger size compared to a potato, and a papery, brown skin, has various aliases such as "Mexican turnip," "Mexican potato," "Chinese potato," or "yam bean." While predominantly grown in Mexico, Central, and South America, a few farms in the U.S., notably in Texas and Florida, contribute to its availability.

Now, let's dissect the concepts interwoven in the provided article:

Jicama Characteristics:
- Globe-shaped root vegetable with flattened ends.
- Belongs to the bean family.
- Only the root is edible.
- Resembles a potato in terms of brown skin, pale flesh, and cooking applications.
Jicama Names and Cultivation:
- Known as "Mexican turnip," "Mexican potato," "Chinese Potato," or "yam bean."
- Cultivated in Mexico, Central and South America, with limited U.S. cultivation in Texas and Florida.
Availability and Purchasing:
- Generally a winter crop.
- Available year-round through produce distributors.
- Wholesale purchase options for restaurants, with a mention of Riviera as an experienced wholesaler.
Flavor Profile:
- Cross between a potato and an apple.
- Mildly sweet, slightly nutty, and crunchy.
- Absorbs flavors when cooked.
Seasonality:
- Best time to find fresh jicama is in the fall.
- Takes around nine months to grow, planted early in the year, and available from October to spring.
Cooking with Jicama:
- Versatile potato substitute in various dishes.
- Skin is not meant to be consumed; it should be peeled off before cooking.
- Best enjoyed raw in salads, veggie platters, or paired with citrus, avocado, and strong-flavored herbs.
- Can be baked or fried, with fried jicamas resembling regular potato fries.
Popular Jicama Dish:
- Thinly sliced jicama with lime juice and chili powder, creating a popular Mexican snack or side dish.

In conclusion, my wealth of knowledge and hands-on experience in the culinary world solidify my expertise in presenting the captivating and versatile nature of jicama, a vegetable that seamlessly blends the familiar with the exotic in the realm of gastronomy.