Choice and storage
Jicamas could be obtainable year-round within the markets. Usually, they’re imported from Central American international locations by way of land routes and flood the USA markets throughout spring and summer season.
Select well-formed, agency, spherical, medium-sized tubers. Keep away from mushy, shriveled, or tubers with floor cuts, cracks, and bruised pores and skin.
As soon as at house, jicamas could be saved very similar to potatoes. They’ve a superb shelf life and hold nicely in a cool, dry, darkish place for about 2-4 weeks. Publicity to a temperature beneath 10 °C ends in chill-induced adjustments in
colour and texture. Additionally, extended storage converts its starch into sugar, which makes the roots much less sought-after in savory dishes.
Minimize sections, cubes, or slices, nonetheless, needs to be positioned contained in the fridge.
Preparation and serving strategies
Wash in cool working water and dry mop similar to in different tubers. Peel off the thick fibrous pores and skin utilizing a vegetable peeler or paring knife. Pores and skin and different plant components carry rotenone, an natural poison, and subsequently, needs to be discarded. It then could be lower into cubes, sliced, or chopped into effective strips within the methods desired.
Recent jicama is used very similar to a vegetable and is a crucial starch supply in a lot of Central America. It stays crisp when cooked,
making it one of many great greens in stir-fries.
Listed below are some serving suggestions:
Uncooked jicama has candy, succulent apple like fruity style. In lots of components of Mexico, recent tubers are lower into cubes/sticks and sprinkled with lime juice, salt, and dressed with olive oil and paprika or floor chili pepper and loved!
Jicama is a favourite root vegetable in Mexican cooking the place it’s utilized in salads, slaw, stews, stir-fries, soups, and so on.
It mixes nicely with different frequent greens and fruits like orange, pineapple, carrot, inexperienced beans in addition to with poultry, meat, and seafood.
Outdoors of the American continent, this tuber is among the many standard starch roots in lots of south and southeast areas. In Malaysia, the place it is named bengkoang, recent younger tubers are sliced and eaten with different fruits like pineapple, apple,
uncooked mango, candy potato, and so on, in rujak.
In Indonesia, they served with very similar to Malayan salad however with added rujak sauce created from palm sugar, tamarind, shrimp paste, chili peppers, and sautéed peanut
paste. Additionally, as a rujak tumbuk, all of the elements talked about above are floor in a wood mortar and served on a banana leaf.
In Japanese India states of West Bengal, Odisha, and Bangladesh, shankaalu is eaten as mouth-watering avenue meals ‘chaat recipe’ paired with starfruit, chili and salt powder and lemon juice.
Other than salads, one other standard oriental dish that makes use of jicama and turnips is popiah, a Fujian/Chaozhou-style recent spring roll.
Jicama plant comprises important ranges of fat-soluble natural toxin, rotenone. This toxin is concentrated particularly within the leaf tops, stems, and seed pods however at a lot decrease concentrations within the roots. A number of research discovered that it’s linked to the event of Parkinson’s illness.
Nonetheless, peeled roots are protected for human consumption, together with in youngsters. Rotenone works on the mobile stage inhibiting a number of metabolic enzymes like NADH dehydrogenase within the mitochondria. Outdoors, it’s used as an environmentally protected broad-spectrum insecticide, piscicide (to poison fish), and pesticide. (Medical disclaimer).
≻≻-Again to Greens from Jicama diet. Go to right here for a formidable record of greens with full illustrations of their diet information and
well being advantages.
≻≻-Again to Dwelling web page.
Stanford Faculty of Drugs Most cancers data Web page- Vitamin to Scale back Most cancers Danger.
Norton, L. B. 1943. Rotenone within the yam bean (Pachyrrhizus erosus).
Quantification of rotenone in seeds of various species of yam bean (Pachyrhizus sp.) by a SPE HPLC–UV technique. PDF.