Jicama, called singkamas in the Philippines, is a crunchy root vegetable with a mild, slightly sweet flavor. It's often eaten raw as a snack or added to dishes for extra crunch.
You'll commonly see singkamas served with bagoong, mixed into salads, or used in fillings for dishes like lumpia.
In this guide, we'll look at what jicama is, what it tastes like, and how to prepare it.
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What is Jicama?
Jicama (pronounced HEE-kah-mah) is a root vegetable with thin brown skin and crisp white flesh inside. It has a crunchy texture and a mild, slightly sweet flavor.
In the Philippines, it's called singkamas and is often eaten raw. It's also added to dishes for extra crunch and used as an extender or filler.
It's also known as Mexican turnip or yam bean, but its texture is closer to a water chestnut or a firm pear.
What Does Jicama Taste Like?
Jicama has a mild, slightly sweet flavor. The texture is crisp and juicy, which is why many people like to eat it raw.
It's often compared to a water chestnut or a firm apple. Because the flavor is light, jicama works well in salads, snacks, and stir-fries where you want a fresh crunch.
In the Philippines, singkamas is sometimes eaten simply sliced and served with bagoong for dipping.
How to Buy Jicama
Choose jicama that feels firm and heavy for its size. The skin should be smooth with no cracks, soft spots, or bruises.
Smaller jicamas are usually sweeter and more tender. Larger ones can sometimes be drier or woody.
How to Store Jicama
Store whole jicama in a cool, dry place or in the refrigerator. It can last for about 2 to 3 weeks.
Once peeled or cut, wrap it tightly or keep it in an airtight container and store it in the refrigerator. Use it within a few days for the best texture.
How to Prepare Jicama
Jicama can be eaten raw or cooked.
Wash it well before cutting. Since it grows underground, the skin can have dirt on it.
Step 1
Cut off the top and bottom ends.
Step 2
Cut it in half so it sits flat on the cutting board.
Step 3
Peel the skin with a knife or vegetable peeler.
Step 4
Slice it or cut it into sticks.
Filipino Recipes That Use Jicama
Jicama adds crunch and freshness to many Filipino dishes. Here are some common examples:
- Jicama salad: A simple salad with julienned jicama and vegetables tossed in a vinegar-based dressing.
- Singkamas achara: A quick pickle with jicama and carrots in a sweet and tangy vinegar mixture.
- Lumpiang sariwa: Fresh spring rolls filled with vegetables, topped with peanuts and served with a sweet garlic soy sauce.
- Lumpiang gulay: Crispy vegetable spring rolls where jicama is often part of the filling.
- Lumpiang shanghai: Fried spring rolls filled with ground meat, where jicama is sometimes added to the mixture.
FAQs About Jicama
Jicama has a mild, slightly sweet flavor. The texture is crisp and juicy, similar to a water chestnut or a firm apple.
Yes. Jicama is often eaten raw. It's commonly sliced into sticks and eaten as a snack or added to salads.
Only the root is safe to eat. The rest of the plant, including the seeds, should not be eaten.
More Filipino Food Guide
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Karen says
Is singkamas in the Philippines the same as the ones here in the US? I remember eating them with bagoong.
Nora Rey says
Hi Karen,
Singkamas in the Philippines are often smaller and sweeter than those in the US. And you're right, it's often paired with bagoong.