Jícama, a tropical vine with a tan root, is indigenous to Central America and can reach weights of up to 5 pounds, although such large specimens are seldom seen here. Sporting a turnip-like shape and light tan skin that requires peeling, its interior boasts white, delicately sweet, and crisp flesh akin to raw potato or crunchy pear. This makes it an ideal candidate for raw consumption in salads or as a refreshing snack when simply sliced.
When purchasing, opt for firm, unwrinkled jícama that feels relatively heavy for its size. Storing in a cool, dry place, such as the refrigerator, prolongs its shelf life for up to a month.
Preparation involves peeling with a vegetable peeler or paring knife, followed by chopping, slicing, or shredding according to preference. While it shines when consumed raw, it can also be broiled, sautéed, or stir-fried.
Determining its readiness entails heating it just enough to maintain a desirable crunch.
For those seeking alternatives, radish, cucumber, or water chestnuts can serve as substitutes.
Broiled Jícama with a Chile-Lime Glaze
SERVES: 4 PREP TIME: 15 minutes
Perfect as a side for grilled meats, poultry, or fish, or as an addition to a fresh green salad.
You can experiment with other vegetables and fruits such as daikon radish, scallions, pineapple, celeriac, or water chestnuts.
Ingredients:
- 1 tablespoon neutral oil, like grapeseed or corn
- Juice and zest of 1 lime
- 1 teaspoon chili powder (homemade recipe on page 66)
- 1 teaspoon sugar (optional)
- Salt
- 1 pound jícama, peeled and cut into sticks (similar to French fries)
Instructions:
- In a large bowl, mix the oil, lime juice and zest, chili powder, sugar (if using), and a pinch of salt. Toss in the jícama sticks until thoroughly coated.
- Preheat the broiler and adjust the rack to about 4 inches from the heat source.
- Arrange the coated jícama sticks in a single layer on a piece of foil on a baking sheet for easier cleanup.
- Broil the jícama until it begins to brown, approximately 4 minutes.
- Serve hot or at room temperature.