Use of Jicama
Jicama looks similar to a turnip or a large radish, and it can be used as an alternative to the water chestnut. Its skin is thin and can be brown, gray or tan in color. Additionally, it has a short root and contains white flesh within. Although you can eat raw jicama, you must first peel its skin before consuming it. Raw jicama’s flavor is similar to a pear or apple. The fruits have a juicy texture and does not discolor when left out in the open air for awhile. Hence raw jicama is often used as an accompaniment to raw vegetable platters. When jicama is used in cooking it tends to take on the flavors of the ingredients that it is being combined with. Therefore, jicama is a nice complement to various stir-fry dishes because it blends well with many vegetables and seasonings.
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