Get to know Jicama

Jicama doesn’t look like much, but once you get past its homely exterior, this refreshingly different vegetable is sure to delight! Frieda’s Specialty Produce encourages shoppers to pick one up on their next trip to the produce department.

Also known as a Yam Bean or Mexican Potato, Jicama grows on vines and is actually a member of the Legume (bean) family. This bean is downright ugly with its dusty-beige scabby skin and turnip-like shape. It ranges in size from a few ounces to up to six pounds, with the majority weighing between 2 and 4 pounds.

Once you remove its fibrous brown skin with a paring knife, you’ll find a lovely creamy-white interior with a juicy, crisp texture and deliciously refreshing, slightly sweet taste that is often compared to a combination of potato and apple. Jicama is being discovered as a dieter’s top veggie thanks to its low-calorie content and excellent, satisfying texture. It’s also gluten-free (great for those with celiac disease), and a good source of vitamin C.

Tasty, healthy, and versatile, Jicama can be enjoyed raw or cooked. A favorite way to enjoy it in Mexico is chopped fresh into sticks and topped with fresh lime juice and chili powder. Use Jicama in place of water chestnuts in stir-fries, or steam, boil, mash or fry it like a potato. One of the most popular Jicama applications in the U.S. is in refreshing slaws and fresh salads. Simply grate or julienne and combine with citrus or vinegar and spices such as cilantro and chili powder.

When selecting Jicama at your supermarket, avoid those that are wet, slimy or have soft spots. Jicama should be kept cool and dry, but never damp or sprayed with water. Once home, keep your jicama in a cool, dark place (not the refrigerator), such as a pantry where you store potatoes and onions. Once cut, refrigerate and use within a few days.

Here are a few a simple Jicama recipes to try:

Jicama, Orange and Onion Salad
2 cups torn lettuce leaves
2 fresh oranges, peeled and thinly sliced crosswise
4 thin slices red onion, separated
1 cup Frieda's Jicama, peeled and julienne-sliced
Cilantro-Orange Dressing

In a large salad bowl, place torn lettuce. Cut orange slices into quarters; toss into lettuce with onion and Jicama. Makes 4 side-dish salads.

Cilantro-Orange Dressing:
1/3 cup orange juice
1 tbsp. light olive oil or vegetable oil
1 tbsp. Frieda's Cilantro, finely chopped
1/8 to 1/4 tsp. chili powder

Shake together all ingredients in a shaker jar; toss with salad. Makes 1/2 cup dressing.

Source: Frieda’s Inc.
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Jicama Salad with Cilantro Dressing
1/4 cup olive or vegetable oil
3 tbsp. lime juice
1 bunch cilantro, leafy stems only
1 clove garlic, minced
1 Frieda's Chile de Arbol, soaked, seeded, and minced
3 cups Chinese (Napa) cabbage, shredded
1 1/2 cups Frieda's Jicama, peeled and cut into julienne sticks
1 cup carrots, shredded

In food processor or blender, combine oil, lime juice, 1 cup of the cilantro leaves, garlic and chile. Cover; process till nearly smooth; set aside.
For salad, toss together remaining cilantro with cabbage, jicama, and carrots. Spoon dressing over salad; toss well. Makes 4 to 5 side-dish salads; 2/3 cup dressing.

Source: Frieda’s Inc.
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Jicama-Carrot Salad
This salad is a refreshing cross between traditional Waldorf salad and carrot-raisin salad.

2 cups peeled, cubed Jicama
2 carrots shredded
1 stalk celery, sliced
1/2 cup crushed pineapple, drained (reserve juice)
3 Tbsp. coarsely chopped walnuts
2 Tbsp. raisins
1/3 cup mayonnaise or salad dressing
Lettuce leaves

In a salad bowl toss together the Jicama, shredded carrots, celery, drained pineapple, walnuts, and raisins. Stir together the mayonnaise and 2 tablespoons of the reserved pineapple juice. Spoon dressing over salad, tossing to coat well. Chill till serving time. Serve on a lettuce-lined platter. Makes 5 servings.

Source: Frieda’s Inc.

What's a Kiwano?

“You can eat that?” Yes – you can. And this intimidating-looking fruit is actually quite delicious.

Also known as the African Horned Melon, the Kiwano is in the melon family, but is often described as a combination of kiwifruit and cucumber – with its jelly-like texture and unique citrusy flavor. Native to southern Africa, Kiwanos are now grown commercially in California and New Zealand.

Certainly a conversation-starter, the Kiwano’s signature spiky yellow shape and orange-yellow color makes it a popular ornamental fruit, but it has a delightfully unique flavor that is definitely worth tasting.

Once you get a few of these glowing jewels home, slice and scoop out the edible jelly and seeds, eating it straight from the shell, or use in a salad, dessert or as a delicious garnish for meats. Scoop out the spiky shell and use it as a natural bowl to serve a salad or mousse.

Check out this informational video:


Grilled Beef with Horned Melon Sauce
Try this dish with grilled lamb or pork instead of beef.

1 Frieda's Kiwano®
1 lb. lean beef sirloin, trimmed of all fat
4 cups shredded lettuce
11/2 cups julienne cut cucumber
Horned Melon Sauce

Cut the melon into halves. Cut crosswise into thin slices. Cut off the outside skin. Cut the beef into thin slices. Grill or broil the beef to desired doneness. Arrange the lettuce on a large salad platter. Top with the grilled beef, melon slices and cucumber sticks. Spoon the sauce over the top. Makes 4 servings.

Horned Melon Sauce:
1 Frieda's Kiwano®
3 tbsp. lime juice
1 green onion, minced
1 tsp. oil
1/4 tsp. cumin
1 clove garlic, minced

Cut the melon into halves lengthwise. Use a grapefruit knife or small sharp knife to scoop out the pulp. Combine the melon pulp, lime juice, green onion, oil, cumin and garlic in a blender or food processor container. Cover and process until well blended. Makes about 11/4 cups.

Source: The Purple Kiwi Cookbook

Friendly Baby Pineapples

Pineapples have long been a symbol of “welcome” and hospitality, dating back to colonial times. What more welcoming fruit could you imagine than an adorable BABY pineapple? Tender and sweet – and what makes it friendliest of all – you can eat the whole thing – soft core and all (not the skin, of course…).

Frieda’s Specialty Produce imports delicious Zululand Queen Baby Pineapples from South Africa and proudly distributes them supermarkets around the U.S.

About the size of a baseball, Zululand Queen Baby Pineapples are perfectly formed miniature fruits, about five inches from the base to the top of the leaves. They feature a rich golden-yellow flesh with a juicy, super-sweet, intense pineapple flavor. The center core is very tender and slightly crisp, but completely edible, unlike regular pineapples.

To use these little babies, simply cut off the outer rind with a paring knife and slice into cubes. Or, slice the entire fruit in half and top with sauces, crèmes or compotes, serving with a spoon for scooping. You can also easily hollow out the halves and fill with chicken salad or fruit cocktail mixes. Each pineapple is perfectly sized for one or two servings.

These sweet little bromeliads are as attractive as they are delicious. Use them as a table centerpiece for parties and gatherings. Guests will surely delight in their miniature size. Baby Pineapples are also a lovely addition to gift baskets for special guests or special occasions.

RECIPE
Pineapple Compote Crepes

2 medium kiwifruit, peeled and sliced
1 medium navel orange, halved, peeled, and sectioned
1 cup Frieda's South African Baby Pineapple, cut into chunks
1/2 cup red or green seedless grapes, halved
3 tbsp. Grand Marnier or Triple Sec (orange) liqueur
4 Frieda's Crepes, room temperature
4 tbsp. light frozen non-dairy whipped topping, thawed
Fresh starfruit slices or mint for garnish

In a bowl, toss together fruit; spoon Grand Marnier over. Chill for up to several hours. To serve, divide fruit among 4 crepes; fold crepes over fruit. Top each crepe with 1 tablespoon whipped topping. Garnish with starfruit or mint. Makes 4 dessert servings.

Source: Frieda's Inc.

What's a Kumquat?

As strange as it may seem, Kumquats were designed to be eaten whole, skin and all. These small, grape-sized citrus fruits look like miniature oval oranges and feature a soft, sweet rind and a sour-tart inside pulp. Kumquats are like inside-out oranges!

Grown for centuries in China and Japan, Kumquats are often seen as a symbol for wealth and prosperity. Frieda’s Specialty Produce is now distributing California-grown Kumquats to supermarkets around the country. Select firm fruits and refrigerate up to two weeks in a plastic bag.

Loaded with vitamin C, Kumquats are a versatile fruit that can truly brighten up dishes, from savory to sweet. Enjoy whole out of hand or slice thin into fruit salads and use to top green salads. Chopped kumquats make a delicious chutney or sauce for appetizers, seafood, pork and poultry dishes.

The fruits can be pureed and combined with salad oil for a delicious sauce or dressing. Pureed kumquat pulp can also be used in breads, pies, cakes and muffins. A popular use for Kumquats is to make jams, jellies and marmalades, or even pickled whole or preserved in syrups. You might even see Kumquats as a martini garnish, instead of olives.

Here’s a simple Kumquat sauce recipe from Frieda’s:

Kumquat-Almond Sauce

Serve this heavenly fruit and nut sauce over ice cream, sautéed apples, banana slices, or even over hot cooked chicken or fish.

2 Tbsp. butter or margarine
2 Tbsp. orange juice
10 Frieda's Kumquats, thinly sliced
1/4 cup sliced almonds
1 - 2 Tbsp. brown sugar
Dash ground nutmeg

Melt the butter in a skillet; stir in orange juice, kumquats, and almonds. Sauté over medium heat for 2 minutes. Stir in brown sugar and nutmeg till mixture is glazed, about 1 minute. Serve warm or cool. Makes about 1/2 cup sauce.

Source: Frieda's, Inc.

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Camembert and Kumquat Chutney Toasts

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