“Am I not destroying my enemies when I make friends of them?” Abraham Lincoln, 16th American President (1809-1865)

An old favorite in the produce department was looking especially good this weekend and got me wondering why it isn’t more popular than it is. Jicama (pronounced hee-kuh-muh or hi-kuh-muh), sometimes also called “yambean,” is the tuberous root of a plant that is native to Mexico.

Since jicama is low in calories, fat-free, and high in dietary fiber, potassium, and vitamin C, it is an excellent for people watching their weight. The sweet flavor reminds me of a fresh snow pea, but the texture is very much like a radish.

Choose a jicama that is light brown, smooth skinned, and feels heavy for its size. It stays fresh at a moderate room temperature for a long time, but once cut or peeled, it will only last a few days and must be refrigerated. Some people use it cooked in stir-fries, like a water chestnut, but I think it tastes best raw.

Now for the fun part! I like to slice the peeled jicama about ¼ inch thick, then use a small cookie cutter to cut it into small shapes. Mixed into salads, or placed on a vegetable tray, these shapes are decorative and fun. Because of its mild flavor, jicama is versatile enough to be used with either fruits or vegetables.

For this holiday, I decided to use the jicama in a fruit salad. Rather than making it special with a fancy dressing, I decided to keep it simple, but dress up the package, using the outer shell of a small watermelon for the bowl.

Red, White, and Blue Fruit Salad

Serves 4
Time: 15 minutes

1 whole mini watermelon
1 cup strawberries, sliced
½ cup dark cherries, halved and pitted
1 cup blueberries
¼ cup orange juice
4 ( ¼-inch thick) slices peeled jicama

Cut the watermelon in half from stem end to blossom end. Scoop out the inside and cut into small chunks. Mix with the other fruits in a large bowl and sprinkle with the orange juice. Use a small star-shaped cookie cutter to cut the jicama, toss in with the fruit and serve.