How often to you go to the grocery store and see in a small section about a handful of Jicama beside the seasonal fruits or vegetables, or beside the other imported produce, pushed to the side. Some of the people that push this to the side think it’s a lost potato, mistaken it for a turnip, can’t identify it, don’t know what it is, or don’t know how to eat it or what to do with it.
Jicama is a root vegetable. It is indigenous to Mexico, Central and South America. In Mexico it, is common to find Jicama sold by street vendors, who add flavor by squeezing lime or lemon and adding salt and hot chili powder. In the Philippines, the street vendors sell Jicama as well, but add salt or shrimp paste to it and serve them poked in barbecue sticks.
Jicama is readily available for us here in the USA. Most grocery stores now carry them even in small quantities; ethnic grocery stores and international supermarkets carry them on a regular basis, thanks to the diversity of culture.
Jicama is rich in potassium and Vitamin C, iron and calcium, which is why filing up on this will help boost your immune system, not to mention it is also a natural diuretic. Eat it alone, in salad, or substitute it for water chestnuts in your stir fry; this sweet, juicy vegetable is also a good alternative for people with diabetes who have a sugar craving.