Do you know jicama? What is it and how to cook the Mexican potato which has only 38 calories

The jicama, known as the “Mexican potato,” is a crunchy and light tuber, with only 38 calories per 100 grams. Versatile and rich in beneficial properties, it is perfect both cooked and raw for sweet and savory recipes. Find out what it is, how to cook it and where to buy it.

Also known as “Mexican potato”jicama is a climbing plant native to Mexico, whose edible root is the protagonist in the kitchen. This tuber is very popular in Latin American cuisine and is available throughout the year. Aesthetically, it resembles a large turnip, light brown on the outside, while the inside is a creamy white. Its size can vary considerably, ranging from around 200 grams up to 2.5 kilograms.

What flavor and texture it has

The flavor of jicama is difficult to define, it is halfway between a fruit and a vegetable, with a sweet and light taste, particularly appreciable when fresh. Its crunchy texture resembles that of a pear or raw potato, making it an extremely versatile ingredient. It is perfect for both savory and sweet dishes because it offers a unique touch to the most diverse recipes.

Nutritional properties

From a nutritional point of view, jicama is a real concentrate of benefits. With sun 38 calories per 100 gramsis a tuber with a low calorie content compared to others in the same category. Furthermore, it is low in carbohydrates, which also makes it suitable for those following hypoglycemic or low-carb diets. It is rich in fiberswhich promote intestinal health, and vitamin Cwith an intake that covers 46% of the daily requirement.

This tuber is mostly made up of water, making it extremely hydrating, and contains a good dose of potassiumessential for the correct functioning of the muscular and cardiovascular system. It is therefore a perfect food for those looking for lightness without sacrificing taste and nutrients.

How to use jicama in cooking

The versatility of jicama makes it a popular ingredient in many dishes, both cooked and raw. It can be used in several ways:

A simple and tasty idea? Enjoy it plain, cut into sticks, with a squeeze of lime, a pinch of salt and a sprinkling of chilli. It becomes a healthy and tasty snack that will conquer everyone.

Spicy Jicama Sticks

To make these crunchy, flavorful jicama “chips,” start by peeling a small root (about two cups once sliced) and cutting it into thick sticks, using a mandolin or sharp knife. In a bowl, mix a tablespoon of olive oil with a tablespoon of honey, a pinch of cayenne pepper, a quarter teaspoon of sea salt and a tablespoon of fresh lemon juice.

Add the jicama sticks and mix well, making sure each piece is evenly coated in the spicy marinade. They are ready to be served immediately, fresh and crispy, or you can store them in the fridge for a day. A simple and tasty idea for a light but full of flavor aperitif.

Barley, pineapple and jicama salad with avocado

Cook the barley, let it cool and add diced pineapple, crunchy jicama and avocado, season with olive oil, lime and a pinch of salt. Mix well and serve as a fresh side dish or summer first course.

Baked jicama with cinnamon

Jicama is also a perfect ingredient for making tasty but light desserts. In this case, prepare the jicama with cinnamon: peel and cut the jicama into small cubes or thin slices. Mix it with 3 tablespoons melted light butter, 1/4 teaspoon cinnamon, 1/4 teaspoon apple pie spice and 3 packets of stevia. Place on a baking tray lined with non-stick paper, cover with aluminum foil and cook at 180°C for 20 minutes. Remove the foil and continue cooking for another 15 minutes. The jicama will remain slightly crunchy in the center, with a delicately sweet taste. Perfect with light caramel syrup or fat-free whipped cream

Where to buy jicama and how to choose it

Finding jicama is not always easy, but you can look for it in stores specializing in Latin American products or in natural food stores. Year-round availability is an advantage, but it is important to pay attention when purchasing.

Favorite examples of medium size or small, as larger ones tend to be dry, fibrous and starchy. Check that the peel is smooth, without wrinkles, splits or dents, and make sure that the root is not too soft at the ends, a sign of poor freshness.

How to best preserve it

To keep jicama fresh longer, you can store it:

Once cut, it’s best, as moisture could damage it. If necessary, wrap it in cling film or immerse it in a bowl of cold water and lemon to prevent it from oxidising and losing crunchiness.

Curiosities about jicama

Although it is less known in Europe, jicama is a constant presence in the cuisines of Mexico, Central America and South America. Its popularity is due not only to its taste and versatility, but also to its ease of cultivation and the ability to adapt to different climates.

In many countries, it is considered a perfect ingredient for fighting thirst due to its high water content. Furthermore, it is often used as healthy snack for kidsas it is naturally sweet and crunchy, but low in sugar.