Jicama is also known as a Mexican potato, or turnip, and even a Chinese potato. It is good eaten raw and must have the skin removed. Some people think it tastes like an apple, a pear. or even a cross between a potato and apple. You can cook it and use it for soups and stews and much like the potato it will take on the flavors of the other ingredients so it goes with a variety of other foods.

The nutritional value is great for the Jicama. A half cup has only 25 calories, no fat, no cholesterol, and no sodium. It has only 5g of carbs, 3g of fiber and 1g sugar. It also stores well in the frig. sealed in plastic for up to two weeks.


Serves 4.
Each serving equals two 5 A Day servings

1 pomegranate
1/2 cup pomegranate juice
1 1/2 lbs pieces of jicama
2 lbs French green beans
1/4 cup chopped walnuts
1 Tbsp parsley
1 Tbsp extra-virgin olive oil
1 Tbsp lemon juice

Peel and cut jicama into ¼-inch thick slices. Cut into 1/4-inch sticks.
Place in a bowl and toss with pomegranate juice.
Chill, covered for 30 minutes, tossing occasionally.

Have a bowl of ice and cold water, trim green beans.

Blanch beans for 3 minutes, then put into ice water to stop the cooking process and drain.

To prepare the pomegranate, open one end with knife, score it in a few places and soak it in a bowl of water for five minutes, then pull it apart gently and the seeds will sink to the bottom while the rest of it floats to the top.

Take out the jicama mixture, and add green beans, pomegranate seeds, and walnuts with salt and pepper to taste.

Toss and serve.

Nutrition- Calories 261, Fat 9g, Calories from Fat 28%, Carbohydrates 44g, Fiber 17g, Cholesterol 0mg, Sodium 23mg. - 5 a Day
Source: Pomegranate Council