Jicama, the Mexican potato, delicious served many ways

Whether it's Cinco de Mayo or any other day of the year, you will want to try jicama.

This root vegetable is also called the Mexican potato, the yam bean and the Mexican turnip. Jicama (pronounced HEE-ca-muh) is a fleshy, light-brown colored root vegetable that resembles a large turnip, and is native to Latin America. It has a crisp texture (somewhat between that of a raw white potato and a Chinese water chestnut), and a bland flavor that makes it suitable for a variety of dishes.

Some jicama are grown in Texas, but most of those available in grocery stores are imported from Mexico and South America and are available year-round. Choose firm, fresh, thin-skinned tubers that are free from cracks, bruises, mold or discoloration. Those weighing under four pounds are better quality. Larger jicama may be very fibrous and starchy, and not as crisp or sweet as smaller sized tubers.

Jicama is naturally low in calories (25 calories per 1/2-cup serving, raw) and it is a good source of Vitamin C and fiber. The ideal storage temperature is 55 to 60 degrees F, and jicama purchased in stores should last one to two weeks. Be sure to store whole jicama in a cool and dry place. Once cut, cover tightly with plastic wrap and store refrigerated for up to one week.

To use fresh jicama, wash it well, removing any stringy roots, then peel off the outer brown skin. Remove any fibrous layer underneath. Use it shredded, sliced, cubed or cut into sticks or rounds. An advantage of using jicama is that when cut up and exposed to air, it does not discolor or soften for some time.

Jicama is mainly used as a starch source, either raw or cooked in a variety of ways. For something more exotic than usual, use with vegetable dips, in stir-fries, in tossed salad or simply cut it up and eat it raw. Jicama stays crisp when cooked, sauteed or stir-fried, so it adds crunchy texture to many dishes such as stir-fries and casseroles.