Jicama is a type of yam that is quite gorgeous. It is also called Mexican Yam and is delightful and refreshing when raw – not unlike an apple in texture and flavour.
Just occasionally available in our Central Market, we grab them when we can. The shape is always intriguing. This evening there were Parsi Crudites with salt and spices, featuring Jicama, Green Mango and other vegetables with Celtic Sea Salt, Chilli Powder, Chaat Masala and my Kitchen Bench Podi – mainly home grown curry leaves and chillies at the moment.
Are you looking for other recipes with Chaat Masala? Try Chickpea (Channa) Chaat, Kachumber Salad and Channa Chaat on Kovalam Beach. Also Watermelon Salad, Borlotti Bean Chaat, and Chickpeas and Young Ginger Salad.
Would you like to try other Green Mango recipes? Try Pomelo, Green Mango and Pea Eggplant Salad with Herbs and Tamarind Dressing, Vermicelli and Green Mango Salad, and Pomelo and Green Mango Salad.
Crudites is a perfect snack for when dinner is still a little way off, and you want a snack to see you through. Or a quick first course. Or any time of the day, really
We had Jicama (the white flesh), cucumbers and raw mango with the salt and spices.
Crudites with an Indian Twist
Take some cucumbers, green mango, pineapple, Apples, Asian pears, green (raw) guava, turnips and/or jicama. Cut them into handy sized chunks or sticks. Quarter a lime.
Prepare a side quick pickle by thinly slicing some daikon radish and/or carrot, chop the slices into 2 or 3 pieces, squeeze some lime or lemon juice over, sprinkle with sea salt, and mix. Or make the Slightly Pickled Cucumber and Red Radish Salad or the Daikon Salad.
Dip your slice of fruit or vegetable into one of the powders or salts, add some lime juice and eat with the daikon pickle.