jícama

''Pachyrhizus erosus'', commonly known as jícama ( or ; Spanish ''jícama'' ; from Nahuatl ''xīcamatl'', ) Mexican turnip, is the name of a native Mexican vine, although the name most commonly refers to the plant's edible tuberous root. Jícama is a species in the ''Pachyrhizus'' erosus in the pea family. (Fabaceae). ''Pachyrhizus tuberosus'' and '' Pachyrhizus ahipa'' are the other two cultivated species. The naming of this group of edible plants can sometimes be confusing, with much overlap of similar or the same common names.

Flowers, either blue or white, and pods similar to peas, are produced on fully developed plants. Several species of jicama occur, but the one found in many markets is ''P. erosus''. The two cultivated forms of ''P. erosus'' are ''jicama de agua'' and ''jicama de leche'', both named for the consistency of their juice. The ''leche'' form has an elongated root and milky juice, while the ''agua'' form has a top-shaped to oblate root and a more watery, translucent juice, and is the preferred form for market.

Description

The jícama vine can reach a height of given suitable support. Its root can attain lengths up to and weigh up to . The heaviest jícama root ever recorded weighed and was found in 2010 in the Philippines.
Jicama is frost-tender and requires 9 months without frost for a good harvest of large tubers or to grow it commercially. It is worth growing in cooler areas that have at least 5 months without frost, as it will still produce tubers, but they will be smaller.
Warm, temperate areas with at least 5 months without frost can start seed 8 to 10 weeks before the last spring frost. Bottom heat is recommended, as the seeds require warm temperatures to germinate, so the pots will need to be kept in a warm place. Jicama is unsuitable for areas with a short growing season unless cultured in a greenhouse. Growers in tropical areas can sow seed at any time of the year. Those in subtropical areas should sow seed once the soil has warmed in the spring.

Taxonomy

Other names for jicama include Mexican potato, ''ahipa'', ''saa got'', Chinese potato, and sweet turnip. In Ecuador and Peru, the name ''jicama'' is used for the unrelated ''yacón'' or Peruvian ground apple, a plant of the sunflower family whose tubers are also used as food.

History

The jicama originated in Mexico and central America. It has been found at archaeological sites in Peru dating to 3000 BC. In the 17th century, the jicama was introduced to Asia by the Spanish.

Spread to Asia

Spaniards spread cultivation of jícama from Mexico to the Philippines (where it is known as ''singkamas'', from Nahuatl ''xicamatl''), from there it went to China and other parts of Southeast Asia, where notable uses of raw jícama include '' popiah, '' ''bola-bola'' (meatballs) and fresh ''lumpia'' in the Philippines, and salads in Indonesia, Singapore, and Malaysia such as ''yusheng'' and '' rojak''.

In the Philippines, it is usually eaten fresh with condiments such as rice vinegar and sprinkled with salt, or with ''bagoong'' (shrimp paste). It is also used as an extender for the Filipino versions of siomai and meatballs. In Malay, it is known by the name ''ubi sengkuang''. In Indonesia, jícama is known as ''bengkuang''. This root crop is also known by people in Sumatra and Java, and eaten at fresh fruit bars or mixed in the ''rojak'' (a kind of spicy fruit salad). Padang, a city in West Sumatra, is called "the city of ''bengkuang''". Local people might have thought that this jícama is the "indigenous crop" of Padang. The crop has been grown everywhere in this city and it has become a part of their culture.

Toxicity

In contrast to the root, the remainder of the plant is very poisonous; the seeds contain the toxin rotenone, which is used to poison insects and fish.

Uses

The root's exterior is yellow and papery, while its inside is creamy white with a crisp texture that resembles raw potato or pear. The flavor is sweet and starchy, reminiscent of some apples or raw green beans, and it is usually eaten raw, sometimes with salt, lemon, or lime juice, ''alguashte'', and chili powder. It is also cooked in soups and stir-fried dishes.
Jícama is often paired with chilli powder, cilantro, ginger, lemon, lime, orange, red onion, salsa, sesame oil, grilled fish, and soy sauce. It can be cut into thin wedges and dipped in salsa. In Mexico, it is popular in salads, fresh fruit combinations, fruit bars, soups, and other cooked dishes. The exterior of the seed pods is edible and can be used in cooking, for example the Ilocano dish "Bunga ng singkamas" where it is cooked in a stew as the main ingredient.

Flour can be made from the tubers by slicing, drying and grinding them.

Nutrition

Raw jícama is 90% water, 9% carbohydrates, 1% protein, and contains negligible fat (table). In a reference amount, it supplies 38 calories and is a rich source of vitamin C, with no other micronutrients in significant content (table).

Storage

Jícama should be stored dry, between 12.5 and 15 °C (55 and 59 °F). The jicama root will stay fresh for up to 4 months within this temperature range. Whole jicama can also be stored in a refrigerator to keep it free from moisture for up to 3 weeks. Storing at colder temperatures can discolor, damage the root, and degrade its texture. The root will keep fresh for one week after being sliced, and should be wrapped & refrigerated for storage in this state.

References

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Phaseoleae
Crops originating from the Americas
Root vegetables
Tropical agriculture
Crops originating from Mexico
Hawaiian cuisine
Mexican cuisine