Several years ago, I went to the grocery store and just for fun, bought this cool looking vegetable called a Jicama. I had no idea what it was, and had no idea what to do with it. I got home and got to chopping and much to my surprise, I couldn’t get my knife to penetrate the outer skin. I sliced and I sliced, and oh, what a stringy mess! Hello, sweet vegetable – you will not win! LOL
Don’t be me. Read this post so you know how to cut a jicama. Save yourself from the depths of despair and learn from my mistakes. PEEL IT FIRST!
Let me back up. Jicama is a wonderful tuber and believe it or not, a member of the legume family. Though large, it grows on vines in warm climates and is sometimes called a “Mexican Turnip”. The insides are similar to an apple – juicy and crisp, though not nearly as sweet and tasty. However, the outer skin – hard, inedible and stringy – can be toxic so it’s important that this root vegetable is peeled using either a peeler or paring knife, prior to feeding.
You can simply give it raw, or pop it in the microwave for a short time to soften it up. We don’t cook it here, we just peel, chop and serve. Enjoy!