Ok, so first things first. Let’s get a bit technical: jícama, (Pachyrhizus erosus), also called yam bean, leguminous vine of the pea family (Fabaceae), grown for its edible tubers. Jícama is native to Mexico and Central and South America and is an important local food crop.
Jicama is a root vegetable with thick, brown skin. The inside of the vegetable is white and tastes like an apple but is not as sweet. Most people peel jicama and eat it raw.
Here we share some jicama fun facts you might not know yet:
- Jicamas are also known as Mexican Potato, Mexican turnips, or yam bean.
- Jicamas are root vegetables natively grown in the tropical America, later spread to Asia.
- Jicamas can be eaten raw or cooked and have a crisp, sweet, and nutty taste similar to an apple or a pear.
- Jicamas were used as a staple on ships because they can be stored well up to 2 to 3 weeks.
- Jicamas are made up of almost 90 percent water and are thirst quenching.
- Jicamas are a great source of vitamin C and fiber.
- Jicama can weight up to 50 pounds but should be harvested when they are under five pounds.
- Jicama is a member of the potato family.
- Unlike apples, jicama will not turn brown once exposed to air after being
- Jicama grows on vines that are about 20 feet long.
- The edible portion of the plant is the root.
- The harvest season occurs from November to May in Central and South America.