Feeds:
Posts
Comments

Posts Tagged ‘jicama’

I can’t seem to get enough Jicama – pronounced ‘Hicama’. I was first introduced to it at my favorite Toronto raw food establishment, Live. They served it as raw ‘fries’. Hugh decided to buy some the other day, and we just demolished it! It has a really nice sweet flavor, and a great crunch. It’s almost like a cross between an apple and a turnip. I like to cut it up into sticks and dip it into hummus, while Hugh likes to sprinkle it with lemon juice and chili powder – so delicious! But it’s wonderful on its own too.

Jicama is really high in vitamin C and fibre. It also contains Inulin – a type of fibre that acts as a prebiotic (food for probiotics), so you can’t go wrong with Jicama!

Jicama is available year-round. When purchasing jicama, select tubers that are firm and have dry roots. Make sure that the jicama has an unblemished skin and that is not bruised. Avoid purchasing them really large; the smaller ones tend to have a sweeter flavor. Once purchased, store jicama for up to two weeks in your refrigerator.

Advertisements

Read Full Post »