Aliens in the Supermarket #2: Jicama!

 While these things may be pretty much second-nature to those who live in tropical regions, they're quite unfamiliar to those of us from further up north.  I've seen them at the grocer's quite a few times, and never thought to give them a shot.  But due to my sense of culinary adventurism, I figured I'd go ahead and take the plunge.  Was pleasantly surprised!  Preparation tips and description after the jump.

Huge jicama is huuuuuuge

 First, we'll begin by peeling this beast.  The skin is somewhat tough and fibrous, but a good knife and a bit of gusto should be all you need to conquer it.

Don't ask how I took this photo.

 After it's peeled, rinse off any residual dirt, then break down into manageable chunks using a similar method to making fries.

...Or this one.

 Of course, it could totally just be eaten raw.  However, if you want to get the most bang for your buck, there are a few additions you can make that'll really make for a delicious treat.

 The first of these would be to add lime juice.  You could use fresh-squeezed, or even those little ReaLime things you see all over the place... but for this, I found that Rose's Lime Cordial worked the best.  It adds a bit of sweetness that really helps the flavor stand out more.  I did this in a tupperware, so I could use less juice but still shake it to get it onto everything (let myself run a bit low on the stuff; got to conserve, lol).

Something any bartender worth his salt should have on-hand, always.

 Next, sprinkle on just a bit of salt.  Not a whole lot, mind you... but just the tiniest bit will really emphasize the sweetness and juiciness (think like salting a slice of watermelon).

And speaking of salt...

 As for pairings:  Tarantula Azul (a 70-proof blend of Tequila and citrus liqueur) goes WONDERFULLY with this stuff.  A slight Tequila smokiness to accompany the salt, and just the right amount of sweetness to cut through the jicama's slightly starchy aftertaste.

Hey, it's dessert in summer.  One may indulge a bit!

 Now, we've made this stuff taste pretty damn good.  But we can go one step further still to make it AMAZING, just by sprinkling a bit of chili powder on the pieces.  I'm not sure who originally came up with the idea of adding chili powder to sweet things, but in continuing the precedent set by chili-coated Ataulfo mango slices and chili-mixed tamarind candy, this is a magical combination.

Sweet and spicy, a pretty great combination.

So there you have it, the jicama.  Slightly sweet, crunchy, a bit starchy; a vegetable that works a bit like a fruit... but most importantly of all:  absolutely delicious.  Be adventuresome and try one!