Carved jicama flowers
Riu Tequila, Playacar, Mexico.
What is Jicama?
From Wikipedia -
Pachyrhizus erosus, commonly known as Jícama, Yam, and Mexican Turnip, is the name of a native Mexican vine, although the name most commonly refers to the plant's edible tuberous root.
Jícama is one species in the genus Pachyrhizus. Plants in this genus are commonly referred to as yam bean, although the term "yam bean" can be another name for jícama. The other major species of yam beans are also indigenous within the Americas.
The jícama vine can reach a height of 4-5 metres given suitable support. Its root can attain lengths of up to 2 m and weigh up to 20 kilograms. The heaviest jícama root ever recorded was found in the Philippines which weighed up to 23 kilograms.
The root's exterior is yellow and papery, while its inside is creamy white with a crisp texture that resembles raw potato or pear. The flavor is sweet and starchy, reminiscent of some apples or raw green beans, and it is usually eaten raw, sometimes with salt, lemon, or lime juice and chili powder. It is also cooked in soups and stir-fried dishes.
Jícama is often paired with chilli powder, cilantro, ginger, lemon, lime, oranges, red onion, salsa, sesame oil, grilled fish and soy sauce. It can be cut into thin wedges and dipped in salsa. In Mexico, it is popular in salads, fresh fruit combos, fruit bars, soups, and other cooked dishes.
In contrast to the root, the remainder of the jícama plant is very poisonous; the seeds contain the toxin rotenone, which is used to poison insects and fish.
Carved jicama flowers
Riu Tequila, Playacar, Mexico.
What is Jicama?
From Wikipedia -
Pachyrhizus erosus, commonly known as Jícama, Yam, and Mexican Turnip, is the name of a native Mexican vine, although the name most commonly refers to the plant's edible tuberous root.
Jícama is one species in the genus Pachyrhizus. Plants in this genus are commonly referred to as yam bean, although the term "yam bean" can be another name for jícama. The other major species of yam beans are also indigenous within the Americas.
The jícama vine can reach a height of 4-5 metres given suitable support. Its root can attain lengths of up to 2 m and weigh up to 20 kilograms. The heaviest jícama root ever recorded was found in the Philippines which weighed up to 23 kilograms.
The root's exterior is yellow and papery, while its inside is creamy white with a crisp texture that resembles raw potato or pear. The flavor is sweet and starchy, reminiscent of some apples or raw green beans, and it is usually eaten raw, sometimes with salt, lemon, or lime juice and chili powder. It is also cooked in soups and stir-fried dishes.
Jícama is often paired with chilli powder, cilantro, ginger, lemon, lime, oranges, red onion, salsa, sesame oil, grilled fish and soy sauce. It can be cut into thin wedges and dipped in salsa. In Mexico, it is popular in salads, fresh fruit combos, fruit bars, soups, and other cooked dishes.
In contrast to the root, the remainder of the jícama plant is very poisonous; the seeds contain the toxin rotenone, which is used to poison insects and fish.