Jicamas, anyone?

This is more of a GQ, but food-related stuff often ends up here. Anyway. . .

What is the “season” for jicamas? I’ve been looking in my area, and haven’t had any luck.

(And, any favorite jicama recipes would be welcome, even if I have to wait to try them out.)

I love jicama… It is cool and wonderful… I ate them when I was recovering from an ulcer, pretty much the only fruit/vegetable I could stomach.
I just dip them in ranch dressing. But then again I dip everything in ranch dressing…

I can find them easily at Whole Foods or other “organic” places.

There is no actual "season for Jicama. It should be available (if your market carries it) year round. If your regular grocery store doesn’t stock it, try hispanic markets or international farmers markets.

I’ve never been very experimental with it. I slice it and snack on it, or squeeze some lime over it and put it in salads. I also dice it and put it into Ceviche. It adds a nice crunch with the cucumbers.

Might also add it to a pico de gallo recipe for a twist .

Sliced jicama sticks are yummy dipped in chipotle pesto.

We make a fabulous pineapple and jicama salsa at work that’s a snap to make:

1/2 fresh pineapple, finely diced
1 small jicama, finely diced
4 green onions, finely chopped
1 red jalapeno, minced
1 tablespoon finely chopped fresh mint leaf
2 tablespoons finely chopped fresh cilantro
juice of one lime
salt & pepper to taste.

Combine all the ingredients–this is best served within a few hours. This goes very well with fish and chicken.

I once used jicama in a Chinese recipe that called for water chestnuts which I couldn’t get fresh. The jicama subbed nicely.