jicama

Jicama is the tuber root of a Mexican vining plant. It has a crunchy texture and a very refreshing taste.

a. raw jicama

various dates

Look for fresh, firm tubers without blemishes. Older tubers often suffer from internal rot.

This is what you need for 2 servings:

Pic1: jicama, lime, salt, hot sauce

2020-09-12

Pic2-4: peel & cut

Peel and fry-cut the tuber.
If large enough, halve and refrigerate one half in cling wrap or submerged in water for later use.

jicama, hot sauce, salt and lime juice

Pic2-4: season

jicama, lime, tajin chile powder

Pic2-4: fry-cut jicama, lime, tajin chile powder

This is how Marielos likes them best.

Think carrots. Substitute with jicama. Always sprinkle with lime juice to avoid color changes.

Pic5-7: jicama salads — internet pictures

Pic8-10: jicama salads — internet pictures

These jicama fries are amazing. I deep-fried some in December 2019 or January 2020.
The pictures were lost because of a computer crash.

This is what you need for 2 servings:

Pic11: jicama fries — internet picture

internet pictures

Pic12: Always store peeled jicama submerged in water.
Pic13+14: jicama fries

Fry-cut a jicama tuber.
Always store peeled jicama submerged in water, and for a short time only.
Spanish-fry or bake until golden brown.
Serve immediately with sauce of your choice.