Jicama is a large top-shaped tuber. It is popular in Mexican
cuisine for use in soups or eaten raw. To pick good jicama,
look for firm, consistent skin. You will need to peel jicama
but do not do so until you are ready to eat it. Once peeled
the flesh will turn dry and fibrous. Cut slices of jicama
are especially good with dips or sprinkled with chile and
lime.
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