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jícama
(redirected from jicama)

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jícama

Vine (Pachyrhizus erosus, or P. tuberosus), also called yam bean. A legume native of Mexico and Central and South America, it is grown for its edible root. The irregularly globular, brown-skinned tubers are white-fleshed, crisp, and juicy. There are two varieties, those with clear juice and those with milky juice. Both have a mild flavour and are eaten raw or cooked. Sometimes very young seedpods of the plant are eaten, but the mature seeds are highly toxic.



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From Chayote and Chile Poblano Soup; Green Salad with Jicama, Manco, and Cucumber; and Chicken with Tomatillo Cilantro Salsa; to Beef in Avocado Salsa; Cauliflower with Spicy Tomatoes; and Amaranth Water, "Mexican Light" is an ideal and highly recommended culinary resource for diet conscious kitchen cooks wanting their friends and family to eat healthy while eating Mexican.
From Chayote and Chile Poblano Soup; Green Salad with Jicama, Manco, and Cucumber; and Chicken with Tomatillo Cilantro Salsa; to Beef in Avocado Salsa; Cauliflower with Spicy Tomatoes; and Amaranth Water, "Mexican Light" is an ideal and highly recommended culinary resource for diet conscious kitchen cooks wanting their friends and family to eat healthy while eating Mexican.
Among other entree choices is Flash-Seared Ahi Tuna with wasabi aioli, sesame-ginger dressing, jicama, orange and cilantro salad, cucumber, zucchini and avocado ($28.
 
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