Featured recipe from Marilu’s table * Jicama snack
Jicama is common in Latin American cuisine, but largely ignored elsewhere. It’s too bad, because jicama is refreshing in the heat of the summer.
Look for a jicama that’s relatively smooth and firm (no big dents or soft spots). Peel it with a vegetable peeler, then cut it into strips or cubes (kind of fancy), or, well, any shape.
Jicama has the texture of a raw potato, but it’s sweeter, like an apple. It goes great with a marinade like this one, but it’s good raw, too.
This snack keeps well, transports easily and is very tasty! You can also use it as a relish-style salad.
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Jicama Snack
Purple * Serves 6
1 large jicama
juice from 1 lime (or more)
1/4 cup chopped cilantro
Peel the jicama with a vegetable peeler and slice into 1/4-inch rounds. Slice the rounds into 1/4-inch sticks, put them in a bowl, sprinkle with lime juice and toss with cilantro. Let the mixture set for a while before eating.
