Por The jicama, (hick-a-ma) is a Mexican legume; however, only the tuberous root is eaten. It is now grown in some western states of the United States. It adds a crunchy texture along with a very mildly sweet flavor to salads and vegetable appetizer trays.
Makes 8 to 10 Servings
1 tablespoon salt
¼–½ teaspoon chili powder, or to taste; Gebhardt® suggested; or Aleppo Pepper
1 jicama, peeled
1–2 limes, cut into wedges
Mix salt and chili powder to taste.Add a little cayenne if not pungent enough. Place mixture in a small bowl. Rinse and cut peeled jicama into ¼-inch thick sticks, 3 to 4 inches long. Arrange lime wedges, jicama sticks, and bowl of chili salt on a platter. To eat, rub jicama with lime, then dip in chili salt.