Choice and storage

Jicamas might be accessible year-round within the markets. Usually, they’re imported from Central American nations via land routes and flood the USA markets throughout spring and summer time.

Select well-formed, agency, spherical, medium-sized tubers. Keep away from smooth, shriveled, or tubers with floor cuts, cracks, and bruised pores and skin.

As soon as at house, jicamas might be saved very like potatoes. They’ve shelf life and preserve properly in a cool, dry, darkish place for about 2-4 weeks. Publicity to a temperature under 10 °C ends in chill-induced adjustments in
shade and texture. Additionally, extended storage converts its starch into sugar, which makes the roots much less sought-after in savory dishes.

Reduce sections, cubes, or slices, nonetheless, needs to be positioned contained in the fridge.

Preparation and serving strategies

Wash in cool operating 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 might be lower into cubes, sliced, or chopped into effective strips within the methods desired.

Contemporary jicama is used very like 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 here are some serving ideas:

• Uncooked jicama has candy, succulent apple like fruity style. In lots of components of Mexico, contemporary 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 many others.
  It mixes properly with different widespread greens and fruits like orange, pineapple, carrot, inexperienced beans in addition to with poultry, meat, and seafood.

• Exterior 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, contemporary younger tubers are sliced and eaten with different fruits like pineapple, apple,
  uncooked mango, candy potato, and many others, in rujak.

• In Indonesia, they served with very like Malayan salad however with added rujak sauce produced from palm sugar, tamarind, shrimp paste, chili peppers, and sautéed peanut
  paste. Additionally, as a rujak tumbuk, all of the components 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.

• Aside from salads, one other standard oriental dish that makes use of jicama and turnips is popiah, a Fujian/Chaozhou-style contemporary spring roll.

Security profile

Jicama plant accommodates vital 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.

Nevertheless, peeled roots are protected for human consumption, together with in youngsters. Rotenone works on the mobile degree inhibiting a number of metabolic enzymes like NADH dehydrogenase within the mitochondria. Exterior, it’s used as an environmentally protected broad-spectrum insecticide, piscicide (to poison fish), and pesticide. (Medical disclaimer).

≻≻-Again to Greens from Jicama vitamin. Go to right here for a powerful record of greens with full illustrations of their vitamin information and
well being advantages.

≻≻-Again to Dwelling web page.

Additional Sources:

1. USDA Nationwide Nutrient Database.

2. Stanford College of Medication Most cancers info Web page- Diet to Cut back Most cancers Danger.

3. Norton, L. B. 1943. Rotenone within the yam bean (Pachyrrhizus erosus).

4. Quantification of rotenone in seeds of various species of yam bean (Pachyrhizus sp.) by a SPE HPLC–UV technique. PDF.