The flesh of Jicama is crunchy, somewhat like carrots or water chestnuts, and has a nice, not very assertive flavor. It's cool & refreshing in summer, but delicious any time of year.
I like to serve Jicama when we're having Mexican food at home. It adds an authentic touch, it's a great appetizer or side dish, and keeps the chips and salsa damage down a little.
If, like me, you sometimes just need something to mindlessly crunch on at meal time, this is a great choice!
When preparing Jicama, cut very carefully, and always keep the knife blade pointed away from your hands on this one- Jicama is hard & crunchy and can make your knife slide.
Cut Jicama in half with a large knife, creating two hemispheres.
Place cut side down on the cutting board, and cut off the outer husk with the knife, holding vegetable at the top, while cutting downward around the outside perimeter of the hemisphere, then carefully removing top of the husk with the knife.
Cut the flesh into French Fry Shapes
Sprinkle Jicama sticks with Lime Juice (Lemon Juice will also work in a pinch)
Sprinkle with Garlic Salt
Sprinkle with your choice of spice (I use either Chili Powder* or Mrs. Dash Southwest Chipotle)
Serve chilled, or at room temperature.
*Note for International cooks: The Chili Powder I mention here is the American Style Spice blend that is mildly hot & spicy, that is used to make the American Stew called Chili- not the very hot Cayenne Pepper. Any Southwestern American inspired spice blend should work here, depending on what is available. You can also use just a dash of Cayenne, if hot & spicy is your thing.
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Best Recipes of 2014: Side Dishes