Selection:
I have seen jicama in the market all year long, but it is at its peak
from October to June. That makes it a welcome addition to your winter
vegetable selection. Look for plump, heavy tubers. Ranging in weight
from 2 to 8 pounds, the larger ones can become a little fibrous but are
generally crisp and sweet regardless of the size. Choose for vegetables
that have a flattened end, with a uniform peel. Occasionally the skin
color is blotchy, which should not affect the flesh underneath. The
texture of the skin can be nearly smooth or rough to the touch. Avoid
any jicama that look bruised or moldy, are marred by spade cuts or have
soft spots.
Count on about 1/4 pound per person. Once the vegetable is cut, it should
be eaten within one or two days and I suggest selecting a size you can
use up before it spoils.
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