Amazing

[jmfargo]

I just discovered a fruit, erm, vegetable? Tuber?

Hold on.

Yam Bean, whatever that means.

Okay, I just found an amazing thing called Jicama. It looks like a round potato with two ends on it (ends like an apple has, if that makes sense?). You peel the rough hide from it, cut it into little sections, and eat. Supposedly it goes well with dips, but I can't see how you would need one.

What comes to mind when attempting to describe the flavor is sweet, nutty air, with a side of succulent juice. It was amazing. The nuttiness is almost like a walnut, with a hint of almond, while the sweetness is just enough to touch your palette, but not too much to overwhelm.

Fantastic.

Now we'll see how it is in stir-fry tonight. I'm experimenting on my friends with my cooking. Yay!

Comments

[donia.livejournal.com]

I usually try new foods because of some recipe or when I go out to eat, otherwise I'm too afraid that it will be a waste of money. If I just saw a jicama for the first time, I wouldn't buy it because I wouldn't know what to do with it or if it would taste good, but if I see it in a recipe or at a restaurant mixed with a bunch of other foods I like, I'll go for it because I figure everything else is so good, it can't mess up the dish that bad.

Of course, there's exceptions to every rule. Take anchovies, for example. All it takes is one of those stank-ass mofos to ruin an entire dish, as far as I'm concerned. Before I left Buffalo, I made salsa with jicama in it and I was able to pick up ye ol' yam bean at Tops. That's when I knew jicamas had gone mainstream. Either that or a lot more Latins had moved in.