Choice and storage
Jicamas could be accessible year-round within the markets. Usually, they’re imported from Central American nations by land routes and flood the USA markets throughout spring and summer season.
Select well-formed, agency, spherical, medium-sized tubers. Keep away from smooth, shriveled, or tubers with floor cuts, cracks, and bruised pores and skin.
As soon as at dwelling, jicamas could be saved very like potatoes. They’ve a very good shelf life and hold properly in a cool, dry, darkish place for about 2-4 weeks. Publicity to a temperature under 10 °C leads to chill-induced modifications in
shade and texture. Additionally, extended storage converts its starch into sugar, which makes the roots much less sought-after in savory dishes.
Lower sections, cubes, or slices, nevertheless, must be positioned contained in the fridge.
Preparation and serving strategies
Wash in cool working water and dry mop identical to in different tubers. Peel off the thick fibrous pores and skin utilizing a vegetable peeler or paring knife. Pores and skin and different plant components carry rotenone, an natural poison, and due to this fact, must be discarded. It then could be minimize into cubes, sliced, or chopped into positive strips within the methods desired.
Recent jicama is used very like a vegetable and is a vital starch supply in a lot of Central America. It stays crisp when cooked,
making it one of many fantastic greens in stir-fries.
Listed here are some serving suggestions:
Uncooked jicama has candy, succulent apple like fruity style. In lots of components of Mexico, recent tubers are minimize into cubes/sticks and sprinkled with lime juice, salt, and dressed with olive oil and paprika or floor chili pepper and loved!
Jicama is a favourite root vegetable in Mexican cooking the place it’s utilized in salads, slaw, stews, stir-fries, soups, and many others.
It mixes properly with different frequent greens and fruits like orange, pineapple, carrot, inexperienced beans in addition to with poultry, meat, and seafood.
Outdoors of the American continent, this tuber is among the many well-liked starch roots in lots of south and southeast areas. In Malaysia, the place it is named bengkoang, recent younger tubers are sliced and eaten with different fruits like pineapple, apple,
uncooked mango, candy potato, and many others, in rujak.
In Indonesia, they served with very like Malayan salad however with added rujak sauce comprised of palm sugar, tamarind, shrimp paste, chili peppers, and sautéed peanut
paste. Additionally, as a rujak tumbuk, all of the elements talked about above are floor in a picket mortar and served on a banana leaf.
In Jap India states of West Bengal, Odisha, and Bangladesh, shankaalu is eaten as mouth-watering road meals ‘chaat recipe’ paired with starfruit, chili and salt powder and lemon juice.
Aside from salads, one other well-liked oriental dish that makes use of jicama and turnips is popiah, a Fujian/Chaozhou-style recent spring roll.
Jicama plant incorporates important ranges of fat-soluble natural toxin, rotenone. This toxin is concentrated particularly within the leaf tops, stems, and seed pods however at a lot decrease concentrations within the roots. A number of research discovered that it’s linked to the event of Parkinson’s illness.
Nevertheless, peeled roots are secure for human consumption, together with in youngsters. Rotenone works on the mobile degree inhibiting a number of metabolic enzymes like NADH dehydrogenase within the mitochondria. Outdoors, it’s used as an environmentally secure broad-spectrum insecticide, piscicide (to poison fish), and pesticide. (Medical disclaimer).
≻≻-Again to Greens from Jicama vitamin. Go to right here for a formidable record of greens with full illustrations of their vitamin details and
well being advantages.
≻≻-Again to House web page.
USDA Nationwide Nutrient Database.
Stanford Faculty of Medication Most cancers data Web page- Diet to Cut back Most cancers Danger.
Norton, L. B. 1943. Rotenone within the yam bean (Pachyrrhizus erosus).
Quantification of rotenone in seeds of various species of yam bean (Pachyrhizus sp.) by a SPE HPLC–UV methodology. PDF.