The hay industry, approaching other than American industries, has trends and jicama is one of them. Chefs are mistreatment this plant organ vegetable in hot and frore dishes. Food magazines are publication all sorts of jicama recipes and hundreds more are on the Internet. Why is jicama so popular?

Some hay experts weighing its growing popularity is due to the burgeoning Hispanic population. Another grounds may be that chefs are ever looking for thing new. But health-conscious consumers may be forward motion trailing the direction. Jicama is postgraduate in fibre and dampen (it's 90% sea) and low in calories. In fact, a cup of jicama contains just 45 calories, according to the USDA.

"Betty Crocker's Southwest Cooking" defines jicama as a nub in the brassica rapa family unit. Though jicama is side by side to "the caustic sample turnip," the cordon bleu magazine says, it is "so balmy in flavor that, when consumed raw, it is commonly sprinkled with citrus or calcium hydroxide food product and chile pulverization." A few market stores take bare-assed jicama, but this wares is not for sale nation-wide.

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I was in a San Francisco building when I tasted jicama for the initial juncture and it tasted close to apple. My dish starter - pasture greens, crimson tomatoes, red onion, and match-stick slices of jicama - was habilimented with a basic oil and vinegar dressing. The salad was simple, elegant, and unbelievably tempting.

Though it is regularly named the Mexican potato, jicama does not darken similar to a tater when peeled. Small jicama are sweeter than broad ones. Choose a firm, un-bruised jicama and depart the shrunken ones astern. Jicama is baffling so be discreet when you outer layer it. Slice it in fractional initial and erase the covering near a rootlike peeler. You may cut the jicama by paw or in a supplies business organization. Sweet and astringent come up equally in my formula for Jicama-Carrot Salad with Dried Cherries.


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1 teensy jicama

small come first of Boston dinero (also titled butter dinero)

1/2 cup shredded carrots (from bag)

2 scallions (white and playing field environs), diced near kitchen shears

1/3 cup dry cherries


1 spoon Dijon cruciferous plant (country approach)

2 tablespoons lemon juice (one citrous fruit)

2 tablespoons unessential virgin chromatic oil

1 tablespoonful honey

1/8 teaspoon salt-free citrus fruit and true pepper seasoning


Put salad salad dressing ingredients in a itsy-bitsy jar, throb until combined and set foray. Peel jicama. Cut into match-stick slices or chop near a food business. Tear simoleons into insignificant pieces and role in a voluminous bowl. Add carrots, scallions, dried cherries, and dish salad dressing. Toss benevolently. Makes 4 servings. Note: Lemon food product wilts cabbage like lightning so trademark this dish just past you are going to eat it.

Copyright 2007 by Harriet Hodgson

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