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Crisp Jícama for Salads or Snacks

Fine Cooking Issue 58
Photo: Scott Phillips
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Jícama (pronounced hee-kah-mah) is a tuber that looks like a squashed softball with rough, papery brown skin. It has crisp juicy flesh, kind of like a very crunchy, unsweet apple. Look in the fresh produce department of your grocery store for a jícama that feels solid and heavy, not soft or shriveled. Cut the jícama in half with a large knife and then peel off the skin and about 1/8-inch of the more fibrous flesh below the skin with a paring knife. If you’ll be using the whole jícama, you can also peel it like a melon. Once it’s peeled, it’s very easy to slice and dice. In addition to using it in a bean salad recipe, try slicing jícama into sticks and sprinkling them with lime juice, chili powder, and salt for a refreshing snack. Jícama doesn’t need refrigeration until it’s been peeled or cut.


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