Under Jicama's tough, potato-like skin and appearance, hides a super food.
"Super fresh, super cold and just crisp to the bite, it's wonderful," says Stephanie Taylor, Chef at Tampa's Fly Bar.
Taylor uses Jicama in a slaw, which she serves with Crab Cakes.
"It's the newest craze now," Taylor says. "Before it even gets to the table, people are like, what's jicama, what's this slaw that we hear about?"
Jicama is low in calories, and high in fiber, which can help aid digestion, and stabilize blood sugar. It can also help boost your immune system.
"It's really high in Vitamin A, B and C," Taylor says. "It's just crunchy, it's got a great texture, it's great in salads, I just love eating it."
"I've never tasted it in person, but I hear it tastes good," explains Shonski Davis, of Sanwa Farmers Market.
Jicama is found at farmers markets, fruit stands and at most grocery stores. Expect to pay $1.50-$2.00/pound in the produce aisle.
Despite its classification as a super food, you don't need to get fancy with Jicama. Some slice it up and eat it raw, just as you would a cucumber. Others shred it, and add it to soup. Some suggest roasting thin slices with seasoning.
Taylor says, "You always have to try something once, if you don't like it, then you don't have to eat it again but at least try."
FOX 13 / WTVT-TV
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