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How to Peel Jicama

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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.


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