I bought jicama (also known as yam bean) at the grocery store last time I was there. This is an odd looking food – almost looking like a rutabaga on the outside. Once you peel off the brown papery skin, you are left with a crunchy, almost sweet vegetable. It looks like a potato on the inside, but unlike a potato, is delicious raw. Some people cook it in soups and stir-frys. It is originally from Mexico and is the only edible part of the plant (the seeds are used to poison bugs & rats).
I love eating it raw, in salads and as a chip. I forgot that I had bought this and it was at the bottom of my fruit bowl on the counter. When I found it, I felt that I had won the lottery.
I grabbed an apple, some onion and some jalapenos and made a salsa. And then the worst thing happened, I realized that I had no chips or crackers with which to eat my delicious concoction.
| Apple Jicama Salsa |
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- 1/2 a jicama
- 1 large apple (Pink Lady or Honey Crisp if available)
- 1 small red onion
- 1 clove garlic
- 8 pickled jalapeno rounds
- 2 T juice from jalapenos.
- Peel & chop all the large vegetables.
- Wash & chop the cilantro.
- Chop the jalapenos and add them to taste.
- Mix all the chopped ingredients together and pour in the jalapeno “juice”.
- Refrigerate overnight.
