Quantity/Pack:Seasonality: Apr-OctOrigin: MX Melissa's Jicama (pronounced HEE-kah-mah) with Roots are a hallmark of freshness, signaling that this tuber came straight from the ground with minimal handling. Jicama is a unique and versatile vegetable; it is milder in taste than a radish and less starchy than a potato. Peel the thick, inedible skin before eating. Also known as a Mexican water chestnut or yam bean, jicama has been a staple of Mexican and Southeast Asian cuisines for centuries. The flesh has a clean, lightly sweet, and subtly nutty flavor with virtually no bitterness. Raw jicama tastes like a cross between a fresh water chestnut and a ripe Asian pear—refreshing, juicy, and satisfying. When cooked, jicama holds its shape remarkably well, maintaining a pronounced bite where other root vegetables might turn mushy. Jicama is an excellent source of vitamin C and dietary fiber. It is naturally low in calories and net carbs, making it a smart choice for a wide range of diets, including low-carb, paleo, and plant-based diets. In the kitchen, raw jicama is endlessly versatile. Cut into sticks for grazing boards, julienne for slaws and salads, or dice for salsas, ceviches, and grain bowls. Jicama also takes well to heat, and is a great addition to stir-fries, grilled vegetable platters, or roasted with Melissa’s Chile Lime Seasoning. Pair jicama with citrus, chili, cilantro, mint, and cucumber for classic Mexican-inspired preparations, or fold into Asian-style noodle salads and spring rolls. Storage: Store whole jicama unwashed in a cool, dark, dry place for up to three weeks. Once cut, wrap tightly and refrigerate for up to one week.
