Though bland on its own, jicama can absorb a lot of flavor when introduced to simple ingredients such as salt, chili powder and lime juice. The jicama in this recipe also gives it a nice crunch and bite.

The great thing about using jicama is that once the skin is peeled away, the flesh will not discolor like avacadoes.

In selecting jicama, look for firm, evenly shaped that is free from mold and blemishes. Smaller roots tend to be more moist and sweet. Store whole jicama in a cool dark and dry place for up to 3 weeks. Cut jicama shoud always be stored in the refrigerator, tightly wrapped for up to 1 week.

Marinated Jicama Appetizer - Easy Mexican Recipe For Mexican Food

• 1 jicama (about 2 lbs)
• 1 tsp kosher salt
• 1 tsp chili powder
• 1/4 cup lime juice

Image of Jicama

• Using a peeler, peel the jicama into fourths
• Cut each fourth into 1/4 inch slices
• Arrange the slices on a serving plate
• Drizzle with the lime juice
• Sprinkle with salt and chili powder
• Cover and refrigerate for at least 2 hours to blend all flavors

HINT: Jicama is so versatile that you can use it in a number of ways; you use it in coleslaw, to tossed salads, stir-fry... they're also great for dippers in guacamole dip or fresh salsa dip or even a spicy peanut sauce. You can also add jicama to a Waldorf salad or any fruit salad mixtures. The possibilities are endless!

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Interested in making Asian Cuisine? Then visit Asian Recipes for more ideas on how to make simple and easy Asian cuisine.