- WARM GREETINGS ALL.
The leaves and the pod of JICAMA are not appetizing, but the edible treasure lies below the ground; it is the plants tuberous root.
Just seeing the popular Mexican snack made of raw Jicama slices seasoned with lemon juice, salt and powdered pepper (piquin or cayenne) can make your mouth watery. From ancient times people in Mexico have consumed the Jicama, which name comes from the Nahuatli language, which means "What is tasted."
What does it taste like? The taste lies between an apple and water chestnut. The Jicama plant has travelled as far as China, Phillipines, and Nigeria, thou it originated from Mexico and central America. It is used in various ways, it can be grilled, pickled, used in salad and also can be boiled in soups. Jicama serves as a substitute for water chestnuts in oriental cooking. It remains crispy even after cooking.
Jicama is nutritious, crunchy, juicy,, refreshing, and low calories, very low in calories compared to patatoes.
Jicama has other properties like calcium, phophorous, and vitamin C content. As mentioned at the outset, Jicama plant is not edible accept the root. But the seed in the pod contain series of compound that make an effective insecticide. The seed can also be used in some dermatologic preparations. Jicama stalks yield strong fibres that can be used in making fish nets.
