Jicama (Singkamas)

What is jicama?

Jicama (pronounced HEE-kah-mah) is a tuberous root native to Mexico and Central America. It is also called Mexican turnip, yam bean, or singkamas in Filipino.

It is a round root vegetable with a beige-brown, papery skin belonging to the legume family. Its interior is white, with a crisp and juicy texture similar to a water chestnut or Asian pear. The flavor is subtle and slightly sweet.

Is jicama healthy?

According to Healthline, jicama boasts a range of health benefits:

• Low-Calorie & High in Water: Aids in weight loss and digestion.
• Rich in Fiber: Further supports digestive health and promotes satiety.
• Antioxidants: Contains vitamins C and E, beta-carotene, and dietary fiber to combat chronic diseases.
• Vital Minerals: Offers potassium, folate, magnesium, iron, and copper essential for heart health and circulation.
• Inulin: A prebiotic fiber that nurtures healthy gut bacteria and can reduce risks of obesity, heart disease, and diabetes.
• Blood Sugar Regulation: Studies suggest jicama can lower blood sugar levels and enhance insulin sensitivity.

However, Wikipedia notes that while the root is safe to eat, the rest of the plant is poisonous. The seeds contain a toxin called rotenone, which is used to kill insects and fish.

While jicama is nutritious, it might not be suitable for everyone. If you have dietary concerns or medical conditions, it's best to consult with a healthcare professional before consuming it.

How to store

To keep jicama fresh, store it unwrapped in a cool and dry place. You can also refrigerate it for 2 to 3 weeks. Do not peel it until ready to eat.

Once cut, cover it tightly with plastic wrap and refrigerate for up to a week. Dispose of it right away if there are any indications of spoilage, such as mold, discoloration, or soft spots.

Step 2: Cut it in half to make it easier to handle, creating a flat surface that allows it to sit firmly on a cutting board.

Step 3: Carefully peel the skin using a vegetable peeler or with your fingers if the jicama is young and fresh.

Step 4: Slice or cut it into sticks, depending on your preference.

Jicama can be eaten raw or cooked. You can eat it plain or dipped in bagoong alamang, use it in salads, or incorporate it into other dishes.

Filipino recipes with jicama

Though jicama has a mild flavor, it adds texture and freshness to dishes. Here are some Filipino favorites:

• Jicama Salad: A refreshing salad with julienned jicama, carrots, and other vegetables made with a vinegar-based dressing.

• Singkamas Achara: A quick pickle made with jicama and carrots soaked in vinegar, salt, and sugar.

• Lumpiang Sariwa: Fresh, unfried version of lumpia filled with stir-fried vegetables wrapped in crêpes or thin pancakes. They are topped with crushed peanuts and served with a sweet garlic soy sauce.

• Lumpiang Gulay: Crispy, fried spring rolls wrapped in lumpia wrappers filled with stir-fried vegetables and served with a spiced vinegar dipping sauce. 

• Lumpiang Shanghai: Crispy, fried spring rolls filled with ground meat, sometimes with jicama as an extender, and served with a spiced vinegar dipping sauce or sweet chili sauce.