Guest guest Posted May 13, 2005 Report Share Posted May 13, 2005 Great info Jiraph. I always relate the taste to waterchestnuts. Matter of fact I served it last night when I had a house full. I made a plate full of sliced tomatoes, avocado, cucumbers, red peppers, green onions and jicama and squeezed limes over the top and we ate as a side dish with Mexican rice and enchiladas.........Thanks, Donna Jiraph Wirpel <wirpel wrote: I must admit, I have never tasted a thing such as a jicama. So... being unfamiliar, I looked it up. Since this is interesting and helpful to me, it might be to others. Here: http://www.londonfruit.com/jicama.html GeminiDragon <thelilacflower wrote: I love this veggie. Cut in half and peel off the skin. It's not really hard to cut. I slice it and sprinkle with lime or lemon and a little chili powder. I posted a recipe during Cinco de Mayo. You can dice it and put on top of your salad. It's a little like waterchestnuts in flavor and crunch but yet it's not starchy. I also use like celery in egg salad. Very popular here in So. Calif. " The cat did not respond. She did not believe in paraphrasing anybody. If people pursued this same feline wisdom, there'd be a lot fewer misunderstandings. " From Kinky Friedman's Meanwhile, Back at the Ranch Quote Link to comment Share on other sites More sharing options...
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