Introduction
Jicama is a crunchy, sweet, and juicy root vegetable that is a great addition to salads, tacos, and other dishes. It is also a great snack when eaten raw. Cutting jicama can be a bit tricky, as it has a tough skin and a hard center. However, with the right tools and techniques, you can easily cut jicama into cubes, slices, or wedges. In this guide, I will provide step-by-step instructions on how to cut jicama, as well as some tips and tricks to make the process easier.
How to Cut Jicama – Jessica Gavin
Jicama is a crunchy, sweet, and juicy root vegetable that is popular in Mexican cuisine. It has a mild flavor and can be eaten raw or cooked. Cutting jicama can be a bit tricky, but with the right tools and techniques, it can be done quickly and easily.
Tools Needed
- Sharp knife
- Cutting board
- Spoon
Instructions
- Wash the jicama under cold running water. Use a vegetable brush to scrub off any dirt.
- Place the jicama on a cutting board. Cut off the top and bottom of the jicama with a sharp knife.
- Cut the jicama in half lengthwise. Cut each half into quarters.
- Cut each quarter into thin slices. The thinner the slices, the easier it will be to eat.
- Use a spoon to scoop out the seeds from the center of the jicama.
- Cut the jicama into cubes or strips, depending on how you plan to use it.
Tips
- Jicama can be eaten raw or cooked. It can be added to salads, stir-fries, or used as a topping for tacos.
- Jicama can be stored in the refrigerator for up to a week. Wrap it in a paper towel and place it in a plastic bag.
- Jicama can also be frozen for up to six months. Cut it into cubes or strips before freezing.
Learn to minimize jicama with this straightforward step-by-step information. Starchy root vegetable sticks make for a wholesome snack, or thinner slices work nice for salad and slaws.
Desk of Contents
Jicama isn’t precisely essentially the most eye-catching vegetable at your native market. Nevertheless, this humble legume, native to Mexico and Central America, can be utilized in varied recipes. Its texture is a cross between a uncooked potato, turnip, and pear. And it has a crisp starchy style with a touch of sweetness that provides dimension to any dish. You may eat it uncooked and even baked. Plus, it’s obtainable year-round.
It might appear intimidating to organize at first, with the spherical form and thick outer beige pores and skin. However don’t fear. My easy-to-follow steps will make the reducing course of easy. As soon as peeled, you’ll be able to minimize them into sticks for a snack or fries, strips, cubes, shreds for facet dishes, and even skinny circles for low-carb wraps.
Jicama might be difficult because of its thick pores and skin and dense flesh. It’s important to make use of a gradual reducing board and a pointy knife. So, take your time!
Step 1: Wash and dry
Rinse the basis vegetable beneath cool water, scrubbing to take away any filth or particles. Dry nicely with a kitchen towel earlier than reducing to stop slipping.
Step 2: Minimize a flat base
Use a pointy knife to chop the highest and backside finish. This course of permits the spherical vegetable to sit down flat on the reducing board, making it simpler to peel.
Step 3: Peel
Use a pointy knife to peel the jicama, as vegetable peelers could not work as effectively to take away the big areas of the thick pores and skin. Ranging from high to backside, run the knife beneath the pores and skin, attempting to maintain as a lot flesh intact as attainable. Then, flip to peel across the whole circumference.
Flip over to take away any remaining pores and skin. Alternatively, the pores and skin is thick and papery, in order that it might be peeled off by hand. To do that, use the knife to chop about 1-inch of pores and skin down, then use fingers to drag the remaining off in the direction of the alternative finish. If wanted, use a paring knife or peeler to take away small areas of pores and skin left on the floor.
Step 4: Minimize into items (4-ways)
Methodology 1: Slices
Place the jicama with the widest facet down on the reducing board. Then minimize lengthwise into items of your required width (⅛, ¼, ½, ¾, 1-inch thick). It’s also possible to use a mandoline to chop them even thinner.
Methodology 2: Strips
Stack a couple of of the sliced items on high of one another and minimize them into strips.
Methodology 3: Cubes
If desired, flip the stack of strips and minimize them once more into cubes.
Methodology 4: Shreds
Minimize the jicama in half lengthwise, then minimize into quarters. Use the flat facet of every piece to shred with a field or hand grater. I discover that grating brings quite a lot of moisture to the floor. Use your hand to squeeze out some earlier than including it to dishes. This course of prevents diluting the flavour of any dressings or sauces.
Choice
Most main grocery shops, Latin, and Asian markets carry jicama year-round. They give the impression of being just like a turnip. Oval, with or with out the skinny root finish intact. They’ll weigh on common 1 to five kilos. The pores and skin ought to be brownish tan in colour, comparatively clean, with only some blemishes or cracks. It ought to really feel agency when calmly pressed.
Storing
Retailer in a cool and dry space till prepared to chop, about 2 to three weeks. As soon as you narrow jicama, place it in an hermetic container or wrap massive items in foil to stop it from drying out. Retailer within the fridge for as much as 1 week at 32ºF (0ºC) or beneath, keep away from freezing. After that interval, yellow discoloration and drying can happen [Source].
Methods to make use of jicama
- Shred for coleslaw or spring rolls
- It’s a superb substitute for water chestnuts
- Chop into small items for mango salsa
- Minimize into small cubes for fruit salad
- Serve sticks with lime juice and chili powder as a snack
- Roast to make jicama fries or chips
- Julienne strips for a crunchy salad
- Brine slices or strips to make a pickled condiment
low-carb possibility
The white pulp is the one edible portion. Avoid the pores and skin, seed, stems, and leaves. The crisp pulp is low in energy and excessive in fiber with a low glycemic index to stop spikes in blood sugar ranges. It’s a superb swap for different starchy tubers like potatoes.
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Rinse the jicama beneath cool water to take away any filth, then dry thouroughly.
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Utilizing a pointy knife, take away the highest and backside ends.
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Ranging from high to backside, run the knife beneath the pores and skin, holding as a lot flesh intact as attainable. Proceed to show and peel till all of the pores and skin is eliminated. Flip to the opposite facet to take away the remaining peel. Alternatively, use the knife to peel about 1-inch of pores and skin, then use fingers to drag the remaining off. Use a paring knife or peeler to take away any small areas left on the floor.
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Slices: Place the jicama with the widest facet down on the reducing board. Minimize down lengthwise into items of desired widths for every slice. For skinny slices, use a mandoline.
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Strips: Stack a couple of of the sliced on high of one another and minimize them into strips.
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Cubes: If desired, with the stack of strips, flip and minimize the items into cubes.
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Alternatively, to shred jicama, minimize the complete bulb in half lengthwise, then minimize into quarters. Use the flat facet of every piece to shred with a field or hand grater. Squeeze out any extra moisture if wanted earlier than including to a dish.
- Storing: Unpeeled jicama might be saved in a cool, dry place for as much as 2 to three weeks. Retailer peeled and minimize items in an hermetic container within the fridge for as much as 1 week. Wrap any massive minimize items in foil and refrigerate for 1 week.
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Diet Info
The best way to Minimize Jicama
Quantity Per Serving
Energy 63
Energy from Fats 9
% Every day Worth*
Fats 1g2%
Saturated Fats 1g5%
Polyunsaturated Fats 1g
Monounsaturated Fats 1g
Sodium 7mg0%
Potassium 247mg7%
Carbohydrates 15g5%
Fiber 8g32%
Sugar 3g3%
Protein 1g2%
Vitamin A 35IU1%
Vitamin C 33mg40%
Calcium 20mg2%
Iron 1mg6%
* P.c Every day Values are based mostly on a 2000 calorie weight-reduction plan.
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