Jicama adds crunch, fiber to summery mango salad

If you haven’t tried Jicama (pronounced HEE-kah-ma), here’s this low-calorie root vegetable. Today’s Hikama Mango Salad is the best.

Jicama looks like a large round potato with brown skin. The skin is inedible and must be peeled off. The inside is white and is likened to an apple and a turnip cross.

You can eat it raw (add it to your vegetable tray with your favorite dip or wrap it in spring rolls) or cook it (use it in stir fry or roast it in the oven).

Also known as “Yamaimo”, “Mexican turnip”, and “Chinese potato”.

Jicama grows primarily in Mexico and Central America, but is also found in Indonesia, China and West Africa. It is generally a winter crop and is available from November to spring. A glass of Jicama has only 49 calories, but it provides 43% of the daily intake of 6 grams of fiber and vitamin C. It also contains small amounts of folic acid, iron, potassium and manganese.

Look for it in the produce section of most grocery stores.

Jicama has a mild, slightly sweet taste and a satisfying crunch that goes well with sweet mangoes, citrus fruits such as oranges and limes, and a little spicy heat. This recipe combines these flavors and textures with sliced ​​almonds and coriander.