Yam Bean. Jicama. Sengkuang or Bengkuang. Singkamas. Mexican Turnip. This juicy, crisp root vegetable is well known in Southeast Asian cooking, in spite of its origins in Mexico.
PRICING FOR THIS PRODUCE WILL FLUCTUATE depending on seasonal supply.
Eat them fresh on its own much like an apple, add chilli salt or tajin for added punch; slice them for salads like rojak / rujak depending if you’re from Malaysia or Indonesia; or cook them as a filling for popiah / lumpia or pie tee. Or even try it the way Mexicans do - cut fresh then dipped in salsa, or chilli and lime juice
In Chinese cooking, the jicama are also boiled in hearty soups or stir fried with other vegetables and sauces.
NOTE: There are TWO types of yam beans / jicama / sengkuang / singkamas in the market. One is “reddish” looking ones are grown in harder soil (perhaps red soil?) - will taste less juicy than the “beige” one, but lasts longer on the grocer’s shelf.
The “beige” looking ones grow in wet soil, hence much juicier, but dries out quickly. Grocers prefer the reddish ones, naturally due to its longer shelf-life.
The Thorny Fruit Co usually buys these direct at the wholesale market for you on the day they arrive from the farmers.
STORAGE: The yam bean should be stored in dry environment, between 12 and 16°C. Whole unpeeled jicama should not be refrigerated. A fresh root stored at the right appropriate temperature should keep for a month or two.
Minimum order 1kg. Subject to seasonal availability