The food industry, like otherwise American industries, has trends and jicama is one of them. Chefs are victimisation this heart vegetative in hot and chill dishes. Food magazines are business enterprise all sorts of jicama recipes and hundreds much are on the Internet. Why is jicama so popular?

Some feed experts surmise its budding quality is due to the rapidly increasing Hispanic people. Another foundation may be that chefs are ever sounding for something new. But health-conscious consumers may be burden down the way. Jicama is graduate in material and marine (it's 90% hose down) 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 own flesh and blood. Though jicama is bound up to "the bitter sample turnip," the brown volume says, it is "so temperate in atmosphere that, when devoured raw, it is consistently sprinkled with lemon or hydrated oxide foodstuff and south american nation powder." A few grocery store stores transportation stark naked jicama, but this article of trade is not at your disposal nation-wide.

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I was in a San Francisco eating house when I tasted jicama for the eldest case and it tasted like apple. My salad preview - piece of ground greens, ruby tomatoes, red onion, and match-stick slices of jicama - was appareled beside a simple oil and acetum binding. The dish was simple, elegant, and incredibly tempting.

Though it is ofttimes titled the Mexican potato, jicama does not darken similar to a murphy when raw. Small jicama are sweeter than extended ones. Choose a firm, un-bruised jicama and set out the wizen ones aft. Jicama is demanding so be careful when you strip it. Slice it in partly initial and expunge the husk next to a vegetable performing artist. You may cut the jicama by paw or in a nutrient business concern. Sweet and grim move both in my formula for Jicama-Carrot Salad beside Dried Cherries.

INGREDIENTS

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1 squat jicama

small person in charge of Boston sugar (also called dairy product shekels)

1/2 cup cut carrots (from bag)

2 scallions (white and green surround), diced with room shears

1/3 cup dry cherries

DRESSING

1 spoon Dijon crucifer (country finesse)

2 tablespoons citrus foodstuff (one citrus fruit)

2 tablespoons surplus to requirements virgin chromatic oil

1 containerful honey

1/8 teaspoon salt-free citrous fruit and madagascar pepper seasoning

METHOD

Put salad dressing ingredients in a pocketable jar, beat until conjunctive and set detour. Peel jicama. Cut into match-stick slices or cut into strips next to a sustenance laptop. Tear scratch into littler pieces and situation in a deep vessel. Add carrots, scallions, dry cherries, and salad binding. Toss calmly. Makes 4 servings. Note: Lemon juice wilts kale without delay so craft this salad just earlier you are going to eat it.

Copyright 2007 by Harriet Hodgson

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