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Learning about Jicama

2762 Views 5 Replies 3 Participants Last post by  MCS
This could be a very handy little food to have around, and I'm beginning to wish I'd purchased more than just two when I found them.

Eaten raw, it is crisp & just a little bit sweet. Eaten cooked, it's still crisp & a little bit sweet. :D The only difference in the ones I fixed is that the ones I deep-fried for five minutes turned golden. They looked like french fries, but were still crisp, so not truly a reasonable facsimile for fries. For both raw and cooked, I dipped them in a little mayonnaise seasoned with ground red pepper. Very tasty snack.

And since jicama doesn't discolor like some raw vegetables, it would be great on a veggie platter.

So stay tuned & add your own jicama experiences here! This little gem is low calorie, fairly low carb, high fiber, and also high in vitamin C and potassium. What's not to love, eh?! ;)

Oh yeah . . . y'like a dab of peanut butter on some apple or celery? Try it with jicama . . . just as tasty!
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Jicama (j)ash? as in "hash"?

Naw - not really. But I did dice up a little of it with some ground chuck tonight.

1/2 lb. ground chuck, browned & crumbled
3/4 cup jicama, peeled & diced
1/2 cup coarsely chopped cabbage
1/4 cup diced red bell pepper
1/4 cup diced yellow bell pepper
1 cup water
2 tbsp. worcestershire sauce
1 tsp. salt
1/4 tsp. ground red pepper (not cayenne)
1/2 cup raw macaroni
1/2 cup heavy cream

Combine meat & veggies - sauté until tender-crisp. Add water & seasonings - bring to a boil. Add macaroni, cover & cook until macaroni is tender. Add cream & cook a few minutes longer until cream is absorbed.

Everlovin' husband sez "I wouldn't mind if you made this again sometime!" (is that a left-handed compliment or WHAT?! :D)
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Jicama and Melon Salad

I absolutely love jicama! I have this great recipe for a Jicama and Melon Salad. There are only 12 g of carbohydrate per serving.

Jicama and Melon Salad
Serves 6

2 cups thin slivers jicama
2 cups cubed honeydew melon
3 tbsp fresh lime juice
3 tbsp chopped fresh mint leaves
1 tsp lime zest
2 tsp honey

Toss together all the ingredients in a bowl; cover. Put in the refrigerator for 2 hours.

It is most delicious!
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Hey Cat - it sounds delicious . . . how does your meter like it? I'd go skyhigh with the melon & the honey in there too . . . :(
As long as I cover with insulin I'm fine. Whenever I have had this salad my numbers are a lot lower than if I ate a portion of chips or even half a can of soda. My nutritionist hasn't complained about it whenever I include it in my food diary.
I have tried that apple that grows in the ground a few times now. As a french fry as Chef Barre would have it, was terrible, I like my green bananas the best to replace my french fries. I have eaten the jicama raw, hard to cook those devils, they just keep on keeping on in the crisp department. But I will say my favorite way to eat them is in pot roast. I cube up about half of one since they are normally quite large, place the cubes in a pot and boil the crap out of them for about 30 minutes before I put the pot roast in the slow cooker or oven. Even after 2 hours they will still hold there crunch, but once you get past that, they make a good compliment to my pot roast. My meter doesn't show any indication that I had ate anything with carbs.
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