Jicama Salsa can be a refreshing salad, a healthy snack or a dip made with fresh ingredients such as jicama, apple, pepper, chili and lime. The sweetness of the jicama is balanced by the tangy lime and heat from the jalapenos!
What is jicama?
Jicama (pronounced he-ka-ma) is an edible root that originated in Mexico and spread through Asia because of the Columbian Exchange. In India, it is called ‘shankalu’ or ‘kesaru’ depending on where you are, and is sometimes confused with the daikon. To some degree, daikon and jicama can be used interchangeably in the Jicama Salsa because the textures are similar, although jicama is on the sweeter side.
I first came across the jicama in Singapore, when I was introduced to the delectable Popiah and the irresistible Rujak. I kept wondering what that inimitable texture was. It crunched like a radish, but it wasn’t; it tasted somewhat like an apple, but it wasn’t. I think that crystallizes what the jicama is. It’s an ambidextrous tuber that looks like a potato but possesses the texture of a less-than-sweet Asian pear.
But would it surprise you to find that jicamas are in the bean family. Pachyrhizus erosus (jicama) is in the Fabaceae (bean) family, and it includes chickpeas, beans, and peas as its relations. They are also American natives and jicama is the Spanish derivation of the Aztec ‘xicama’. Of course, they made their way to Asia via the Spanish Philippines, and hence I got my first taste of it in Singapore.
Nutrient benefits of jicama in the salsa:
Jicama has a surprising range of benefits. Its twin benefits are high in fiber and low in calories which means that it keeps you full longer without packing in calories. It is also rich in a prebiotic fiber called inulin which helps keep your digestive tract healthy, enabling healthy digestion. A cup of jicama gives you fifty percent of your daily vitamin C and is also rich in vitamins A and E. It’s an antioxidant which means that it protects against free radicals that can cause diabetes, heart disease, and Alzheimer’s. Its low sugar and high fiber content also makes it a glycemic-friendly food, and it helps prevent clogged arteries, thus also helping lower blood pressure. I must say that for a bean, the jicama is punching above its weight class in terms of benefits.
This is one of the main reasons I love to use jicama as-is in my salsa. While I let the apple and jalapeno carry the flavor, I love how jicama mellows out the apple flavor and adds a semi-crunchy texture that distinguishes this salsa from other salsas. It is not your typical salsa, but for all that, it tastes wonderful on corn chips and other accouterments. In fact, I have run out of this salsa at several gatherings even though I had other flavors. It surprised me, but maybe I shouldn’t be.
Frequently Asked Questions:
1.How do I prepare jicama for eating?
You could use a peeler or a paring knife to remove the skin of the jicama. Ideally, you cut the jicama into two and place the flat cut side on the chopping board. Then grip the jicama and use a peeler to peel off the skin, starting from the top and going down towards the board.
2. What else can I do with the jicama?
I have used jicama in Singapore Popiah and Rujak Recipe. Other options are to use it in stir-fries and even fruit salads. Sometimes, I like to cut jicama into matchsticks and air-fry them for a few minutes until crispy. Season with salt and pepper and enjoy as jicama fries.
If you’ve tried this recipe or have questions, I would love to hear from you. Please feel free to share (below) your thoughts, comments, or any questions that you might have. And if you like my recipes, you could subscribe to my mailing list for the latest recipes that will be delivered straight to your inbox. From my pen to your table, Bon Appetit!
Ingredients:
- Jicama: Fresh ingredients are key to a flavorful salsa; peel and chop the vegetables evenly and of the same size.
- Pepper: I have used red pepper as a contrast to the other colors in this salsa.
- Veggies: I like the slicing cucumber for this salsa – English cucumbers with their skin work well too; red onion
- Apple: I peeled, cored, and chopped my homegrown Fuji apple. You can use Macintosh or Pink Lady apples. (Since Granny Smith apples are tangy, they do not pair well with the lime juice in the Jicama Salsa).
- Lime: Lime is the best option for this salsa and not so much lemon juice.
- Herb: Cilantro is common in Mexican cuisine, so do not omit it. (Parsley is not a good substitute).
- Jalapeno: Jalapenos are not as spicy as the Fresno chili. If you want it spicier, then add the Fresno chilis.
- Avocado oil: Oil is entirely optional, I like adding a dash of avocado oil to round off the flavors.
How to make Jicama Salsa:
- Prepare the ingredients by peeling and chopping them.
2. Mix the lime juice with salt and a dash of avocado oil (optional) in a small glass bowl and toss in the chilis. Cover with a cling film and then refrigerate the bowl for a minute.
3. In a medium-sized wooden bowl, add the other chopped ingredients for the salsa. Mix together with a wooden spoon and/or fork.
4. Add the refrigerated chili/lime dressing to the chopped vegetables. Mix well with the wooden spoon and fork.
5. Garnish with cilantro. Serve chilled in a bowl with tortilla chips or by itself.
1. Deseed the jalapenos or they will be spicy in the salsa. For an even spicier salsa, use the Fresno chilis.
2. While peeling the jicama, place the cut flat side on the chopping board and grip or hold the jicama firmly, and use the peeler to remove the skin.
Serving suggestions for the Jicama Salsa:
- As a condiment in Healthy Shrimp Fajitas
- A dip with tortilla chips
- As a salad: Mexican Corn Salad
- In Pan-Fried Fish Tacos
Storage:
Jicama Salsa can be refrigerated for 2-3 days but cannot be frozen. If you would like to prepare the veggies ahead of time, then add the dressing just before you serve.
Jicama Salsa
Equipment
- By hand, wooden bowl
Ingredients
- 1½ cups jicama peeled, cubed
- 1 cup red pepper chopped
- 1¼ cup cucumber deseeded, chopped
- ½ cup apple peeled, chopped
- ½ cup red onion chopped
- 1 lime juice
- 2 Jalapeno deseeded, chopped
- ¾ tsp salt
- 8 sprig cilantro chopped
- 1 tsp avocado oil optional
Instructions
- Prepare the ingredients.
- Mix the lime juice with salt and a dash of avocado oil (optional) in a small glass bowl and toss in the chilis. Cover with a cling film and the refrigerate the bowl for a minute.
- In a medium-sized wooden bowl, add the other chopped ingredients for the salsa. Mix together with a wooden spoon and/or fork.
- Add the refrigerated chili/lime dressing to the chopped vegetables. Mix well with the wooden spoon and fork.
- Garnish with cilantro. Serve chilled in a bowl with tortilla chips or by itself.
Video
Notes
- I have given the quantities in cups since the size of vegetables and fruits vary by region. You need more of the chopped jicama for this salsa and just half a cup of both the apple and red onion.
Nutrition
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