Jicamas could be out there 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 time.

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

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

Lower sections, cubes, or slices, nonetheless, must 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 elements carry rotenone, an natural poison, and due to this fact, must be discarded. It then could be reduce into cubes, sliced, or chopped into fantastic strips within the methods desired.

Contemporary jicama is used very like a vegetable and is a vital 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 like fruity style. In lots of elements of Mexico, recent tubers are reduce into cubes/sticks and sprinkled with juice, salt, and dressed with and paprika or floor 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 forth.
  It mixes properly with different widespread greens and fruits like , , , 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 called bengkoang, recent younger tubers are sliced and eaten with different fruits like pineapple, apple,
  uncooked , , and so forth, in rujak.
• In Indonesia, they served with very like Malayan salad however with added rujak sauce made out of palm sugar, , shrimp paste, chili peppers, and sautéed
  paste. Additionally, as a rujak tumbuk, all of the elements talked about above are floor in a picket mortar and served on a banana leaf.
• In Japanese India states of West Bengal, Odisha, and Bangladesh, shankaalu is eaten as mouth-watering road meals ‘chaat recipe’ paired with , 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.

Security profile

Jicama plant incorporates 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 degree 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. ().

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Additional Sources:

2. Stanford College of Drugs Most cancers info Web page- .
3. Norton, L. B. 1943. Rotenone within the yam bean (Pachyrrhizus erosus).
4. Quantification of in seeds of various species of yam bean (Pachyrhizus sp.) by a SPE HPLC–UV methodology. PDF.