Word: jicama
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Dates: during 1986-1986
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...timeliest and most truly helpful book of the year. Uncommon Fruits and Vegetables (Harper & Row; $25) covers in detail all the exotic fruits and vegetables now appearing in produce departments across the country. In words and pictures she tells readers how to identify, buy, store, clean and prepare jicama, atemoya, daikon, nopales and calabaza, among dozens of others. Although some of the fruits and vegetables in this compendium are hardly uncommon to old-world chefs (celeriac, parsley root, arugula, broccoli rab and gooseberries, for example), they can be flora incognito to many new chefs. Not after this...
Cherimoya. Jicama. Loquat. Malanga. Tamarillo. Ceriman. Carambola. Chayote. Mammee. Pomelo. Kiwano. Yuca. At first glance, the names seem to be the language of a mystical incantation. In fact, they could be a shopping list of produce to be purchased at the supermarket...
...ship produce to far-off places, a consideration that will probably become less important as American farmers continue to experiment with these varieties. The appeal of these new products is not limited to New York and California, as food trends so often are. In Chicago, the current rage is jicama (pronounced hee-kahmah), a knobby, earth-colored tuber from Mexico; it looks rather like a giant water chestnut, which is just about what this crisp, icy salad vegetable tastes like. Jicama has been heavily promoted at the 87 Dominick's supermarkets, with good results. "We used to sell a case...