jicama

Food of the Month: Jump for Jicama

Care of Lisa Pitman April is a challenging month in Toronto, not as difficult as February mind you, but there is a tangible anticipation in the air that we will soon be able to enjoy fresh, local produce. However, our seasonal markets don’t open until the end of May or beginning of June. So, what do you eat while you patiently wait for the warmer weather to nurture our fields full of fabulous local food? Why not discover a new ingredient that you might pass over when farm fresh produce is readily available? One ingredient you might consider is jicama (pronounced hee-ka-ma). Over the last month I have been amazed by the number of people who have not experienced the unique flavour and texture of jicama. It is a globe-shaped, root vegetable cultivated in Mexico. Jicama has a brown, parchment-like skin and white flesh. The texture of jicama is incredibly crisp and refreshing, somewhat similar to an apple or water chestnut. In Mexico, slices of jicama are often enjoyed raw, topped with lime juice and a sprinkle of chili powder. While jicama is not going to join the ever-growing roster of superfoods, it does have a unique nutrient profile that… Read More


Filed under: Eat Veg elifelines Food of the Month Nutrition