Jicama— The Yummy “Fruit” Of The Poisonous Vine

I used to eat Jicama in Mexico and then kind of forgot about it until I saw it in the grocery store the other day.

It’s the platypus of foods.

While technically a legume, it’s kind of apple-ish and kind of potato-ish and kind of yam-ish— so it doesn’t seem to know if it’s a legume, a fruit or a vegetable.

And as wonderful as is, it’s part of a poisonous plant— so if you find them in the wild don’t eat anything but the tuberous root!

Generally, the smaller the jicama the sweeter they are, so buy them about the size of one to two fists for best flavor.

So let’s talk a little more about what the jicama is.

It’s inexpensive, has lots and lots of fiber and vitamins, is crunchy— and is low in calories. It’s not as sweet as an apple. It’s gluten-free. It’s got a slight potato-y taste.

And it doesn’t turn brown when exposed to air, like apples do, so it works great in fruit salads and vegetable platters.

So what’s the best way to eat it?

Raw.

Simply peel, slice like french fries, squeeze a few lime wedges over it and lightly sprinkle with chili powder. (Some folks sprinkle a little salt on it, too.)

I like lots of lime squirted over it, though. It helps quiet my cravings for crunch, spice and citrus.

And if you’ve got room in your calorie budget, go ahead and open up a 99 calorie Corona Light, while you’re at it.

You can thank me later.

-goodfridaynightfoodchelle