The smaller jicama are younger and sweeter. If you want a starchier taste, choose a larger jicama, though it might be a bit woody in texture. The jicama should be heavy for its size. If it feels light, it has probably been sitting there for a long time, and the moisture has started to evaporate. Jicama are not seasonal, so you should be able to find a good selection all year round.
Raw jicama is great in fruit salads, dipped into salsa, lettuce-based salads, chicken salad, pasta salad, or just about any other application you can imagine.
1/2 head of cabbage, chopped 1 large carrot, shredded 1/2 cup lime juice 2 tablespoons vinegar 1 tablespoon honey 1/2 cup grapeseed or canola oil Salt, pepper, and other spices to taste
Preheat the oven to 400 °F (204 °C). Peel and cube the jicama. Toss the cubes with 1/4 cup cooking oil, salt and pepper, and your favorite spices. Roast the jicama cubes for 15 minutes.
