The white flesh of singkamas is crunchy and very juicy. In the Philippines, singkamas is usually eaten raw with white rock salt.
Etymology: The Spanish word jícama came from xicamatl, the Nahuatl word for it. It’s been referred to in English as the Mexican potato or the Mexican turnip.
The plant is a vine with the scientific name Pachyrhizus erosus, but it’s the bulbous root that springs to mind when people say singkamas. It has a thin brown skin that you can easily peel off with a sharp knife. The flesh is crisp and its texture is similar to that of a water chestnut.
In other countries, jicama is usually eaten raw, either plain or with some flavoring like salt, lemon juice or lime juice and chili powder. It is also cooked in soups and stir-fried dishes. Cut into thin wedges and dip in salsa as a healthier alternative to corn chips.
Mexicans add it to salads, mix it with fresh fruit, and make cakes, pastries and candy flavored with jicama. You can steam it, bake it, boil it or fry it. Try making tacos with shrimp and jicama wedges or cubes! Make a cocktail with jicama balls!
Unpeeled singkamas can be stored in a plastic bag in the refrigerator for up to two weeks.
It is mentioned in the popular Filipino folk song Bahay Kubo.
malutong na singkamas