Jicama
Estimated Inventory, 35 lbs : 8.18
This item was last sold on : 05/09/25
Description/Taste
Jicama is an oval-shaped root vegetable that resembles an onion but can also have an irregular or deformed appearance. It generally weighs 1,360 to 2,700 grams and is about 15 centimeters wide. This vegetable is often compared to potatoes because it also has rough, light brown skin with a flaky, worn texture. This thin skin is slightly mottled with darker, vein-like lines forming rings around its round shape. Peeling a Jicama reveals crisp, creamy white flesh similar in texture to a pear or apple. The succulent flesh easily releases juice and has a somewhat tough and fibrous consistency. This vegetable has smaller green and brown roots that grow out of its top and are usually cut off before consumption. Jicama has a mildly sweet flavor with a nuttiness and crunch similar to water chestnuts.
Seasons/Availability
Jicama is available year around.
Current Facts
Jicama, pronounced HIK-ka-ma, is botanically classified as Pachyrhizus erosus and belongs to the Fabaceae family, which also includes green beans, peas, black beans, and chickpeas. It is known by various other names such as the Mexican turnip, Yam bean, Sweet turnip, and Mexican potato. In the Aztec language Nahuatl, Jicama is referred to as Xicamatl which translates to watery root. This vegetable, native to Mexico and Central and South America, is classified as a legume despite its resemblance to potatoes and shared country of origin. Outside of its native regions, Jicama is a popular ingredient in Chinese, Indonesian, and Malaysian cuisine.
Nutritional Value
Jicama is high in vitamin C, a nutrient that encourages immune support, collagen production, wound healing, iron absorption, heart and brain health, and may protect against free radical cell damage. It contains potassium, which may support the metabolism, muscle, nerve, and kidney function, fluid balance, and bone health. This vegetable provides the body with omega-3 and omega-6 fatty acids, nutrients that help reduce inflammation, lower blood pressure, slow unhealthy artery plaque development, improve eye, skin, and hair health, and stimulate brain development, energy production, calcium absorption, and reproductive health. Jicama is a significant source of fiber that helps bolster digestion, improve gut health, and lowers blood sugar and cholesterol levels.
Applications
Jicama is most often consumed raw but can also be cooked, pickled, or canned. Its rough brown skin should be cut off with a sharp knife before consumption. This vegetable is often diced, sliced, shredded, or cut into Jicama sticks that can be eaten as a stand-alone snack or tossed into salad, slaw, salsa, crudités, relish, or soups like gazpacho and chili. Thinly sliced Jicama can be used as a tortilla for tacos or as rolls for hors d’oeuvres. In Mexico, it is popularly chilled and sprinkled with chili powder, salt, and lime juice. Jicamas low fat content makes it a common high ingredient in Paleo diets. Jicama pairs well with avocados, chiles, tomatoes, pico de gallo, cilantro, mint, carrots, celery, bell peppers, pineapple, papaya, mango, watermelon, cantaloupe, chorizo, salad greens, olives, hummus, grilled fish, roasted pork, and Tajín seasoning. The color and crispness of this root vegetable don’t diminish over time and when refrigerated in a crisper drawer, will keep for two to three weeks.
Ethnic/Cultural Info
Jicama has been historically valued in Mexican, Mayan, and Aztec cultures. In Mexico, Jicama is recognized as one of the four elements used in the Day of the Dead celebration on November 1st. The Day of the Dead centers around honoring departed relatives and friends. Altars are built outside the home to create a portal that invites the deceased to share food and fellowship with the living. This festival is linked to the harvest of Jicama along with the three other elements: sugar cane, tangerines, and peanuts. During the festival, Jicama dolls are made from strips of paper.
Geography/History
Jicama is native to Mexico and South America where it has been eaten for centuries. This vegetable thrives in hot climates with medium to high humidity levels. It cannot be found growing in the wild and is primarily produced in commercial settings. Jicama began spreading internationally when Spanish explorers who discovered the crop in Mexico brought it to Indonesia, China, the Philippines, and West Africa during the 16th Century. It is now popular in these regions as well as Texas, Florida, Hawaii, California, and Puerto Rico. Within these areas, Jicama may be found at farmers' markets or in home gardens. It remains predominantly popular in Latin America.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Brigantine Pt Loma | San Diego CA | 619-224-2871 |
| Brine Time | El Cajon California | 619-495-1493 |
| Seasoned Catering and Events | San Diego CA | 619-246-4909 |
| Brigantine La Mesa | La Mesa CA | 619-465-1935 |
| Cliffhanger Cafe Menu | San Diego CA | 858-452-9858 |
| Pier 32 Water Front Grill | National City CA | 619-718-6240 |
| Lofty Coffee Co- W. Cedar | San Diego CA | 760-230-6747 ex. 4 |
| The Santaluz Club Inc - Main Dining | San Diego CA | 858-759-3150 |
| Sheraton Carlsbad (Banquets) | Carlsbad CA | 760-827-2400 |
| Cal A Vie | Vista CA | 760-945-2055 |
| Crest Cafe | San Diego CA | 619-295-2510 |
| Continental Catering Inc | La Mesa CA | 907-738-9264 |
| College Cuisine - Gamma Phi Beta | San Diego CA | 310-634-2371 |
| Adobo House | San Diego CA | 619-990-8340 |
| The Santaluz Club Inc - Banquet | San Diego CA | 858-759-3150 |
| Cody's La Jolla | La Jolla CA | 858-459-0040 |
| Panama 66 | San Diego CA | 619-206-6352 |
| Lofty Coffee Co-Carlsbad | Carlsbad CA | 415-218-1535 |
| La Jolla Country Club | San Diego CA | 858-454-9601 |
| Mitch's Seafood | San Diego CA | 619-316-7314 |
Recipe Ideas
Recipes that include Jicama. One
is easiest, three is harder.
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