I'm making a recipe for my bon voyage party next week that calls for jicama. I feel like a ninny for saying this, but I have no idea what that is. Can someone fill me in so I at least have an idea what I'm looking for when I get to the produce aisle at the store? Thanks!
Also, is there anything I need to know about peeling/seeding mangos? I've had them in recipes before, but always in something someone else made. <g>
Here's some more info on them.
Jicamas are suitable for consumption at any stage of growth (size). Look for well formed tubers that appear fresh and are free of cracks and bruises.
Preparation - Remove the peel including the fibrous flesh directly under the skin. Cut or slice and serve raw or use as a substitute for water chestnuts. Saute or stir fry -- it stays crisp when cooked. A one pound jicama yields about three cups chopped or three cups shredded flesh.
Use caution......wear latex gloves if you can. I learned the hard way about the following. Got poison ivy-like blisters......more than once before I heard about this:
The sap which exudes from the stalk close to the base of the fruit is somewhat milky at first, also yellowish-resinous. It becomes pale-yellow and translucent when dried. It contains mangiferen, resinous acid, mangiferic acid, and the resinol, mangiferol. It, like the sap of the trunk and branches and the skin of the unripe fruit, is a potent skin irritant, and capable of blistering the skin of the normal individual. As with poison ivy, there is typically a delayed reaction. Hypersensitive persons may react with considerable swelling of the eyelids, the face, and other parts of the body. They may not be able to handle, peel, or eat mangos or any food containing mango flesh or juice. A good precaution is to use one knife to peel the mango, and a clean knife to slice the flesh to avoid contaminating the flesh with any of the resin in the peel.
Edited to try to make this clickable.....would NOT work....sorry.
Jicama has an ugly outside which you peel away. Then you'll find an apple-like fruit. They're healthy, but noone has mentioned that they're seasonal. I haven't seen them in the grocery store in SoCal, but hten I haven't really looked for them, either.