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 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.
You might like to browse Jicama recipes, and our snacks here and here. Our favourite is Baked Chickpeas. Try other recipes with Chaat Masala: Chickpea (Channa) Chaat, Kachumber Salad and Channa Chaat on Kovalam Beach. Also Watermelon Salad, Borlotti Bean Chaat, Spicy Vegetable Sticks and Chickpeas and Young Ginger 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, 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.