# Jicamas, anyone? **URL:** \ **Category:** Cafe Society\ **Created:** [August 22, 2003, 3:05pm UTC](https://boards.straightdope.com/t/jicamas-anyone/196934 "2003-08-22T15:05:42Z")\ **Posts on this page:** 6\ **Page:** 1
**Author:** ![Earl\_Snake-Hips\_Tucker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/earl_snake-hips_tucker/32/3269_2.png) [@Earl\_Snake-Hips\_Tucker](https://boards.straightdope.com/u/Earl_Snake-Hips_Tucker)\ **Post date:** [August 22, 2003, 3:05pm UTC](https://boards.straightdope.com/t/jicamas-anyone/196934/1 "2003-08-22T15:05:42Z")
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.) ---
**Author:** ![tramp](https://avatars.discourse-cdn.com/v4/letter/t/4491bb/32.png) [@tramp](https://boards.straightdope.com/u/tramp)\ **Post date:** [August 22, 2003, 3:31pm UTC](https://boards.straightdope.com/t/jicamas-anyone/196934/2 "2003-08-22T15:31:24Z")
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. ---
**Author:** ![BobbySuezQ](https://avatars.discourse-cdn.com/v4/letter/b/57b2e6/32.png) [@BobbySuezQ](https://boards.straightdope.com/u/BobbySuezQ)\ **Post date:** [August 24, 2003, 12:12am UTC](https://boards.straightdope.com/t/jicamas-anyone/196934/3 "2003-08-24T00:12:56Z")
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 . ---
**Author:** ![Caprese](https://avatars.discourse-cdn.com/v4/letter/c/a9a28c/32.png) [@Caprese](https://boards.straightdope.com/u/Caprese)\ **Post date:** [August 24, 2003, 12:20am UTC](https://boards.straightdope.com/t/jicamas-anyone/196934/4 "2003-08-24T00:20:50Z")
Sliced jicama sticks are yummy dipped in chipotle pesto. ---
**Author:** ![JavaMaven1](https://avatars.discourse-cdn.com/v4/letter/j/cab0a1/32.png) [@JavaMaven1](https://boards.straightdope.com/u/JavaMaven1)\ **Post date:** [August 24, 2003, 1:06am UTC](https://boards.straightdope.com/t/jicamas-anyone/196934/5 "2003-08-24T01:06:24Z")
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. ---
**Author:** ![Laughing\_Lagomorph](https://avatars.discourse-cdn.com/v4/letter/l/6bbea6/32.png) [@Laughing\_Lagomorph](https://boards.straightdope.com/u/Laughing_Lagomorph)\ **Post date:** [August 24, 2003, 2:38am UTC](https://boards.straightdope.com/t/jicamas-anyone/196934/6 "2003-08-24T02:38:21Z")
I once used jicama in a Chinese recipe that called for water chestnuts which I couldn’t get fresh. The jicama subbed nicely.