About this product
Fresh Yam Bean (Jícama) – Crisp, Juicy and Refreshing Bring a truly versatile ingredient into your kitchen with the Yam Bean, also known as Jícama in Mexico or Bengkuang in Southeast Asia. This tuberous root originally comes from Central America but has also become a popular ingredient in Southeast Asian cuisine. Botanically, it belongs to the legume family, although only the juicy underground tuber is harvested and eaten. Taste & Texture Yam Bean offers a fascinating combination of texture and flavor. Its snow-white flesh is extremely crisp, firm and wonderfully juicy, somewhat reminiscent of a combination of Nashi pear, mild radish and watermelon. Its flavor is delicate, mildly sweet and pleasantly refreshing. The light brown skin should be peeled before consumption. Versatile Uses Despite being a root vegetable, Yam Bean is often enjoyed much like a fruit because of its refreshing, juicy texture. It is extremely versatile: Raw as a Snack: Cut into sticks and enjoy on its own, with a squeeze of lime juice, or traditionally with a little chili and salt. In Salads: An excellent crunchy ingredient for Asian-style salads, such as Indonesian rujak, or fresh vegetable platters. Cooked or Stir-Fried: Ideal for wok dishes and soups. It absorbs flavors very well while retaining its pleasantly crisp texture even when cooked. Product Details Product: Fresh Yam Bean (Pachyrhizus erosus) Commercial Name: Fresh Yam Bean (Jícama) Label Synonyms: Yam Bean / Jícama / Bengkuang / Singkamas Condition: Fresh, whole tubers
