produce fruit & vegetable information jicama

Maradol Papaya Grown throughout Central Mexico, these papayas are 3 to 5 pounds in weight and the shape of an elongated melon. Their skin is green when unripe but turns yellow to orange with a few freckles once they become mature. They are wonderfully soft and juicy, and have a salmon pink or red flesh that is very sweet with a slightly perfumed, fruity flavor. Cut them in half lengthwise, scoop out the small, shiny, gelatinous black seeds from the center and discard them. Delicious and irresistible with a

Ready for Cinco de Mayo! A popular Mexican vegetable, Jicama can weigh anywhere from one to six pounds. Its sweet, nutty flavor is good both raw and cooked. Once cooked, Jicama retains its crisp, water chestnut-type texture and flavor. Orange and Jicama Salad 3 Organic Oranges peeled and cut into julienne 1 medium Jicama about 3/4 pound 1 cup Strawberry Papayas peeled seeds removed and cut into 1/4 inch cubes (other fresh Papayas may be substituted) 1/4 cup Red onion peeled and diced 1/8 inch 1/8 teaspoon

Tamarindo Tamarind or Indian Date This fruit (in the form of pods), from a tall African shade tree can be found growing in Africa, Asia and throughout India. Tamarindo pods, which can grow about 5 inches long, are sold in a variety of forms including whole, broken (without the seeds) and dried (ground or as a powder). The sticky date-like pulp is sweet-sour in flavor. Popular in East Indian and Middle Eastern cooking, Tamarindo is often used in combination with chutneys, curries and pickled fish for a

Caribbean Red Papaya Jicama and Papaya Salad 3 tablespoons Organic Oranges juice freshly squeezed 1/4 teaspoon Orange Rind 1 1/2 teaspoon Sugar 1/2 teaspoon Salt 2 tablespoons Cider vinegar 3 tablespoons Vegetable Oil 1 ripe Papaya (1 - 1 1/2 pounds) 12 ounces Jicama peeled and julienne 1/4 cup Organic Cilantro chopped 2 heads Bibb Lettuce In a small bowl whisk orange juice, rind, sugar, salt, and vinegar. Slowly whisk in oil until fully mixed. Halve papaya; scoop out and reserve seeds. Slice fruit in

Organic Cucumbers For over 10,000 years, man has enjoyed this fruit for its wonderful flavor as well as for its beneficial effects to the skin. Cucumbers are a very good source of the vitamins C and A, potassium, manganese, folate, dietary fiber, magnesium and contain the important mineral silica. Now Melissa's offers crisp and refreshing cucumbers free of any harmful chemicals added to the product or to the earth. Melissa's Organic Cucumbers are organically grown in accordance with the 1990 California

Organic Cucumbers

Organic Cucumbers For over 10,000 years, man has enjoyed this fruit for its wonderful flavor as well as for its beneficial effects to the skin. Cucumbers are a very good source of the vitamins C and A, potassium, manganese, folate, dietary fiber, magnesium and contain the important mineral silica. Now Melissa's offers crisp and refreshing cucumbers free of any harmful chemicals added to the product or to the earth. Melissa's Organic Cucumbers are organically grown in accordance with the 1990 California

May, 2009 Recently I served dinner guests a main course that included a tropical salsa as a component of the main entrée. Though this salsa had a dozen different ingredients including several fruits, chile peppers, herbs and vegetables, everyone at the table detected and commented on the in the dish. I have noticed the same double take when serving Jicama as part of a raw vegetable platter; it’s an item that people outside of the Hispanic community tend to forget about until it is served to them, at which

January, 2010 A recent encounter with Melissa’s Wax Coated Jicama at my own local market prompts this feature. At the risk of sounding too much like a “paid for by the committee to re-elect…” testimonial, the Jicama was beautiful -- bright, clean and blemish free. Well, as beautiful as this popular root can be, especially when compared to the bruised, dried-out new crop Jicama that was normally available at this time of year until the process of coating it with food grade paraffin virtually eliminated this