Tip of the Day - Jicama How-To

Despite the root vegetable's tricky pronunciation, jicama isn't hard to incorporate into your culinary repertoire.

Because of its crisp texture, jicama is especially delicious raw as part of a crudités platter with hummus or guacamole, or as a snappy salad or slaw ingredient. Just be sure to peel the brown skin off the jicama before slicing it into rounds or sticks.

It is oftentimes prepared in the same fashion one would cook a potato -- cut into cubes and baked, boiled or turned into "fries." And it pairs well with bold and spicy flavors like lime juice and chili powder.

Many characterize the taste of jicama as slightly nutty, with the sweetness and juiciness of an apple or a radish and the texture of a water-chestnut. It is also an excellent source of Vitamin C and fiber.

Let us know how you like to eat jicama in the comments!