Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Article

How to Peel Jicama

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

The strawberry salsa that garnishes the Lemon Roulade with Strawberry-Mint Salsa has a refreshing crunch thanks to a surprising ingredient: jícama. Pronounced HEE-kah-mah, this Mexican tuber has a subtle, sweet flavor and requires little prep beyond peeling. But while the dark outer skin is easy to see and remove, there’s also a fibrous layer just under the skin that should be peeled away. It’s the same creamy white color as the flesh and not as easy to see. You’ll know you’ve gotten rid of it when the flesh no longer looks stringy.

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Seattle, WA

Explore the Pacific Northwest as Moveable Feast with Fine Cooking travels to Seattle to get a taste of some of the freshest food on the west coast. Host Curtis Stone…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks