Produce Briefs...
Fingerling Russian Banana Potatoes
Although very petit in size, fingerlings are fully mature when harvested, thus they should not to be confused with new potatoes, potatoes that are harvested when immature.
Rainbow Swiss Chard
Rainbow chard, also known a 5-color silverbeet, is a tender chard variety with multi-colored stalks of yellow, white, orange pink and red.
Seasons/Availability
Jicama is available year round with a peak season December to June.
Description/Taste
Showing up in all sorts of irregular shapes, jicama, pronounced HEE-ka-mah, offers a delicious white crisp flesh tightly wrapped in a tannish-ivory colored easy-to-peel skin. Sweet in flavor, its texture is wonderfully crunchy. Varying in size, jicama can weigh anywhere from one-half pound to five or six pounds.
Nutritional Value
Very low in sodium, raw jicama contains about 50 calories per cup. This pleasurable vegetable is a good source of potassium and offers a fairly good source of vitamin C. Eating five daily servings of fruits and vegetables lowers the chances of cancer. A recent study found that eating nine or ten daily servings of fruits and vegetables, combined with three servings of low-fat dairy products, were effective in lowering blood pressure.
Applications
Jicama's crisp white flesh is most commonly eaten fresh in salads. Raw or cooked, jicama adds delicious crunch to most anything. Maintaining its texture, bake, steam, braise, deep-fry or boil. Cut in strips; serve with dips. Perfect for prepared-ahead hors d'oeuvres. Dice; smother in flavorful sauces. Ideal for adding crunch to stir-fries. Pair with seafood and poultry. Jicama makes a perfect substitute for water chestnuts. To prepare, peel away fibrous outer skin; cut into desired shapes. To store, wrap cut jicama tightly in plastic; refrigerate. For optimum taste, crunch and texture, use within one week. Peeled and cut jicama may be stored in vinegar or lemon water to preserve freshness. Refrigerated whole unpeeled and uncut jicama does not require wrapping and keeps about three weeks. If fibrous or starchy, use in cooked dishes.
Ethnic/Cultural Info
In Malaysia, jicama is a favored ingredient in salads and included in their specialty "poh pia". Southeast Asia calls this tuber bangkwang and the Chinese know it as sa kot or yam bean. Mexican communities love to eat chilled slices sprinkled with chili powder, salt and limejuice.
Geography/History
Native to Mexico and also called Mexican potato or Mexican turnip, jicama is a tropical legume which produces an edible fleshy taproot. Quite aggressive, the plant is full of energy when it grows. Its low to the ground vines can spread several feet in diameter. Jicama requires a long warm growing season and relatively short days. Mature plants bear white or blue flowers and pods that look a lot like lima beans. Of the many jicama cultivars, Pachyrrizus erosus is the primary variety found in markets. The Chinese were instantly attracted to jicama's tasty goodness when introduced to this culinary treat and eagerly made it one of their favorite crops. American chefs also have taken a liking to its crunchy texture.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
the other 33...
Recipe Ideas
Recipes that include Jicama. One
is easiest, three is harder.
Jicama is available year round with a peak season December to June.
Description/Taste
Showing up in all sorts of irregular shapes, jicama, pronounced HEE-ka-mah, offers a delicious white crisp flesh tightly wrapped in a tannish-ivory colored easy-to-peel skin. Sweet in flavor, its texture is wonderfully crunchy. Varying in size, jicama can weigh anywhere from one-half pound to five or six pounds.
Nutritional Value
Very low in sodium, raw jicama contains about 50 calories per cup. This pleasurable vegetable is a good source of potassium and offers a fairly good source of vitamin C. Eating five daily servings of fruits and vegetables lowers the chances of cancer. A recent study found that eating nine or ten daily servings of fruits and vegetables, combined with three servings of low-fat dairy products, were effective in lowering blood pressure.
Applications
Jicama's crisp white flesh is most commonly eaten fresh in salads. Raw or cooked, jicama adds delicious crunch to most anything. Maintaining its texture, bake, steam, braise, deep-fry or boil. Cut in strips; serve with dips. Perfect for prepared-ahead hors d'oeuvres. Dice; smother in flavorful sauces. Ideal for adding crunch to stir-fries. Pair with seafood and poultry. Jicama makes a perfect substitute for water chestnuts. To prepare, peel away fibrous outer skin; cut into desired shapes. To store, wrap cut jicama tightly in plastic; refrigerate. For optimum taste, crunch and texture, use within one week. Peeled and cut jicama may be stored in vinegar or lemon water to preserve freshness. Refrigerated whole unpeeled and uncut jicama does not require wrapping and keeps about three weeks. If fibrous or starchy, use in cooked dishes.
Ethnic/Cultural Info
In Malaysia, jicama is a favored ingredient in salads and included in their specialty "poh pia". Southeast Asia calls this tuber bangkwang and the Chinese know it as sa kot or yam bean. Mexican communities love to eat chilled slices sprinkled with chili powder, salt and limejuice.
Geography/History
Native to Mexico and also called Mexican potato or Mexican turnip, jicama is a tropical legume which produces an edible fleshy taproot. Quite aggressive, the plant is full of energy when it grows. Its low to the ground vines can spread several feet in diameter. Jicama requires a long warm growing season and relatively short days. Mature plants bear white or blue flowers and pods that look a lot like lima beans. Of the many jicama cultivars, Pachyrrizus erosus is the primary variety found in markets. The Chinese were instantly attracted to jicama's tasty goodness when introduced to this culinary treat and eagerly made it one of their favorite crops. American chefs also have taken a liking to its crunchy texture.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Lodge at Torrey Pines Main | San Diego CA | 858-453-4420 |
| Del Mar Country Club | Rancho Santa Fe CA | 858-759-5500 x207 |
| JRDN Restaurant | San Diego CA | 858-270-5736 |
| Boathouse Harbor Island | San Diego CA | 619-291-8011 |
| Waters Catering | San Diego CA | 619-276-8803 |
| Sea Rocket Bistro | San Diego CA | 619-255-7049 |
| Marriott Gaslamp | San Diego CA | 619-696-0234 x6051 |
| World Famous | San Diego CA | 858-272-3100 |
| Brigantine Escondido | Escondido CA | 760-743-4718 |
| Eddie V's La Jolla | San Diego CA | 858-459-5500 |
| Hilton Harbor Island | San Diego CA | 619-291-6700 |
| Pantry in Rancho Santa Fe | Rancho Santa Fe CA | 858-756-1221 |
| Anthology | San Diego CA | 619-595-0300 |
| Top of the Market | San Diego CA | 619-234-4867 |
| Fox Sports Grill | San Diego CA | 619-231-9000 |
| Catamaran | San Diego CA | 858-488-1081 |
| Food Farm | San Diego CA | 858-200-6008 |
| Crosby National Golf Club LLC | Rancho Santa Fe CA | 858-227-0172 |
| Baja Betty's | San Diego CA | 619-269-8510 |
| Burger Lounge Hillcrest | San Diego CA | 619-487-1183 |
| Cliffhanger Cafe Menu | San Diego CA | 858-452-9858 |
| Hard Rock Hotel Main Kitchen | San Diego CA | 619-702-3000 |
| The Greenspot Salad Co. | San Diego CA | 858-587-2585 |
| The Lion Share | San Diego CA | 619-564-6924 |
| Brockton Villa Restaurant | San Diego CA | 858-454-7393 |
| Brigantine Coronado | Coronado CA | 619-435-4166 |
| Come on in Pacific Heights | San Diego CA | 858-638-0088 |
| Bali Hai Restaurant | San Diego CA | 619-222-1181 |
| Carnitas Snack Shack | San Diego CA | 619-294-7675 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| Pacifica Del Mar | Del Mar CA | 858-792-0505 |
| Harney Sushi Oceanside | Oceanside CA | 760-967-1820 |
| Olivewood Gardens and Learning Center | National City CA | 619-434-4281 |
| Burger Lounge Kensington | San Diego CA | 619-584-2929 |
| The Tavern | Coronado CA | 602-628-5890 |
| Beaumont's | San Diego CA | 858-459-0474 |
| Burger Lounge La Jolla | San Diego CA | 858-456-0196 |
| Leroy's Kitchen & Lounge | Coronado CA | 619-522-6890 |
| Rancho Santa Fe Golf Club | Rancho Santa Fe CA | 858-756-1582 |
| Burger Lounge Gaslamp | San Diego CA | 619-955-5727 |
| Georges at the Cove | San Diego CA | 858-454-4244 |
| Sorority Cuisine - Pibeta Phi | San Diego CA | 619-778-0311 |
| Nine - Ten | San Diego CA | 858-964-5400 |
| Burger Lounge Coronado | Coronado CA | 619-435-6835 |
| Third Corner Encinitas | Encinitas CA | 619-417-9251 |
| Craft and Commerce (Sekscobra Inc.) | San Diego CA | 619-962-5935 |
| Bahia Resort Hotel | San Diego CA | 858-488-0551 |
| Jake's Del Mar | Del Mar CA | 858-755-2002 |
| The Fantail Cafe | San Diego CA | 619-398-8258 |
| Salad Style | San Diego CA | 619-255-6731 |
| The Keating Lounge and Restaurant | San Diego CA | 619-814-5700 |
| Saffron | San Diego CA | 619-574-7737 |
| Lil Piggy's | Coronado CA | 619-522-6890 |
Recipe Ideas
Recipes that include Jicama. One
is easiest, three is harder.| Raw Food Recipes |
|
Shiitake, Avocado, and Pickled Ginger Sushi Rolls |
| Cookin Canuck |
|
Spinach Salad with Fuyu Persimmon, Jicama & Avocado with Miso Dressing |
| Gourmet Fury |
|
Smuggled Thai Bamboo Shoot Salad |
