Jicama has always reminded me of what you'd get if a potato and an apple had a baby. It's got the texture of the raw potato, not my favorite thing, and a hint of sweetness from the apple. Okay, but not amazing.
Sorry jicama, but you don't really even look all that great sitting amongst the other vegetables and really, what does one do with you?
Yes, you can cut it into matchsticks and put it in a salad, where it does lend a certain earthy quality to the mix, but other than that, it's a root that leaves me feeling pretty underwhelmed.
But, because I've been trying to find snacks that don't completely trash my eating plans of late (we won't call it a diet, because that just makes me feel bad) I've had to be inventive. I remembered back to a couple summers ago, when on a whim, we put a few slices of jicama on the grill, and loved it.
Wondering if it was just a moment in time, we tried again.
Well, let me be the first to tell you that it was not in fact a fluke. Something about grilling the jicama completely changes the flavor profile and the texture. Oh, and last time I checked, one cup of jicama had something like 45 calories.
The slices were delicious as is, but would be fantastic cut up and put in a salad or some quinoa. This little grilling experiment changed my mind about the jicama, you know what they say about judging a book by it's cover, or in this case a root by it's scruffy skin.