The Know: Hello, Jicama!

Got something awesome everyone needs to know about? A really rad singer? A wicked new book? A super product that makes your face glow? Email your “The Know” ideas to or tweet me and I’ll pass them along to everyone right here, every week. Make your kindergarten teacher proud and share!

For this week’s The Know, I sent the following pitch letter to our editor:

Dear Greatest Editor That Ever Lived:

For The Know, can I write about jicama?

I know what you’re thinking: it’s an odd thing to tell people – much less college students – they need to know about a vegetable, but I really do feel that people are missing out. It’s just that I think jicama is really underrated, most people don’t even know about it (gasp!). It’s such a good snack: crunchy, delicious, sweet, and there are just so many ways to eat it.

Fact is, I’m a huge fan and want to spread the jicama love.

With love for CollegeCandy and, of course, vegetables that start with a J but have an H sound,

So yes, dear readers, I got the go ahead. And not because I flattered the pants off of Ms. Editor. It’s because she also agrees that jicama rocks. (Editor’s Note: I had just eaten an entire one when I got that email.) This veggie has a sweet crunch that is way more than just a Mexican delight (although it is divine in Mexican salads). You can eat it plain, you can sprinkle it with a touch of salt and some lemon juice, and it totally kicks baby carrots’ ass as a substitute for chips and dip. Load little jicama chips up with guac, hummus, salsa – you name it. It’s great chopped up in salads, it’s great in a salad of its own (combine jicama, cilantro, grapefruit and orange segments.

And chew on this: jicama packs a measley 46 calories a cup not to mention it’s low in saturated fat, cholesterol and sodium. It is also a good source of potassium, and a very good source of dietary fiber and vitamin C.

Seriously, maybe it’s weird to have this much passion towards a veggie, but try it out and I promise you will LOVE.

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