Jicama (Singkamas)

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 belongs to the legume family and is scientifically known as Pachyrhizus erosus.

It is a round root vegetable with a beige-brown, papery skin. 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. It can be eaten raw or cooked.

Jump to:

• Is jicama healthy?
• How to buy
• How to store
• How to prepare
• Jicama in Filipino cooking
• Other ingredient guides you may like
• 📖 Recipe

Is jicama healthy?

Jicama is a superfood you should include in your diet. This low-calorie vegetable is high in fiber and water, which helps with digestion and weight loss. It's also packed with antioxidants like vitamins C and E, beta-carotene, and dietary fiber, which can reduce the risk of chronic diseases.

It is also a good source of potassium, folate, magnesium, iron, and copper, which can benefit heart health and circulation. It contains inulin, a prebiotic fiber that supports healthy gut bacteria, reducing the risk of obesity, heart disease, and diabetes.

Studies show that eating jicama can lower blood sugar levels, improve insulin sensitivity, and keep you feeling full for longer. With all these benefits, jicama is a nutrient-dense food that can protect against certain types of cancer.

While jicama 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.

How to buy

When selecting jicama, look for firmness. Choose one that feels firm and heavy for its size, with no soft spots. The skin should have smooth, papery skin without cracks or bruises. The smaller ones tend to be sweeter, while the larger ones tend to be woody and dry.

How to store

To keep your jicama fresh, store it unwrapped in a cool and dry place, or in the refrigerator 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. If you notice any indications of spoilage, such as mold, discoloration, or soft spots, dispose of it right away.

How to prepare

To prepare jicama, it's important to wash it thoroughly since it grows in the ground, and the skin and roots may contain toxins. (1)Cut off the roots (top and bottom) using a sharp knife or a vegetable peeler.

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

(3)Then, peel the skin using a knife or vegetable peeler. If the jicama is young and fresh, peeling off the papery skin with your fingers may be possible.

(4)Slice or cut it into sticks, depending on your preference.

Jicama can be eaten raw or cooked. You can eat it plain with sautéed shrimp paste (bagoong alamang), use it in salads, or incorporate it into other dishes.

Jicama in Filipino cooking

Here are some Filipino dishes that use jicama (singkamas):

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

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

• Lumpiang Sariwa (Fresh Spring Rolls): 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 (Fried Vegetable Spring Rolls): Crispy, fried spring rolls filled with stir-fried vegetables and served with a spiced vinegar dipping sauce. 

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

Other ingredient guides you may like

📖 Recipe