Monthly Archives: June 2007
A perfect way to dress up a hearty Southwestern meal. Jícama (pronounced HIC-uh-ma), once confined to the southwest, has recently become a bit easier to find in produce sections, especially in the fall. with a juicy, crisp texture and very slightly sweet flavor, I really wish it were more widely available.
This tasty little dish is good served an appetizer with thinly sliced baguette. It’s especially nice as a starter for springtime celebrations.