Jim Hillibish: Jicama is a crunchy, sweet treat
You’ve got a treat in store at the vegetable counter. From November through May, Mexican jicama –– that’s HEE-kah-mah –– is in season.
This thing looks like a fat potato, but one taste settles that. Under that thin, brown skin is crunchy, sweet flesh with a nutty flavor. Store in the refrigerator for up to two weeks, and peel just before using. Jicama fans insist they are best sliced and eaten fresh. They also grace salads and stir frys.
1/2 pound jicama, cut into match sticks
3 medium carrots, cut into match sticks
1/4 cup sweet green pepper, diced
2 tablespoons fresh parsley, chopped
8 ounces orange juice
8 ounces pineapple juice
2 tablespoons lemon juice
2 tablespoons lime juice
1 dash hot pepper sauce, optional
Reduce juices over medium for 20 to 25 minutes. Add pepper sauce if you wish. Cool. Mix jicama and carrots with pepper. Toss with reduced fruit juice and poppy seed. Marinate for at least three hours covered in the refrigerator before serving cold. Serves 2-4.
— JIM HILLIBISH