Summery mango salad gets a boost of crunch and fiber.

Let me introduce you to jicama (pronounced HEE-kah-ma) if you've never tasted this low-calorie root vegetable. In today's Jicama Mango Salad, it's fantastic.

Jicama has the appearance of a large, round potato with a brown skin. Because the skin is inedible, it must be peeled away. The interior is white, resembling a hybrid between an apple and a turnip.

It can be eaten raw (add it to a veggie tray with your favorite dip or wrap it in a spring roll) or cooked (add it to a veggie tray with your favorite dip or wrap it in a spring roll)

Jicama is native to Mexico and Central America, although it can also be found in Indonesia, China, and western Africa

It's a winter crop that's available from November to early spring. Jicama has only 49 calories per cup

 but it has 6 grams of fiber and 43 percent of the Daily Value for Vitamin C. Small amounts of folate, iron, potassium, and manganese are also present.

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