I have found some fabulous Paleo recipies that include Jacima. I am in Australia and have never heard of it and am wondering if there is a substitute or if it goes by another name.
I would substitue melon or squash depending on the type of recipe the jicama was in. If it was adding sweetness and water, I would go with melon. If it was adding a light, sweet starchy veg, I would go with squash.
Do you mean jicama?
It's delicious!! If there are any Latin American markets near you, you'll find it easily. It kind of looks like a large, roundish potato. You have to peel it (rough, brownish skin), but it is usually eaten raw. (Doesn't taste like a potato at all. It's kinda flavorless, but a little on the sweet side. Very crisp and delicious -- goes GREAT with dips, guacamole, etc.) It looks like a potato, but tastes almost like a much less sweet apple. Flavor isn't strong at all, but it's a great crunchy texture and is awesome as part of a crudite of other raw veggies.
Some people make jicama fries...cut in a julienne and bake or fry.
Not sure if there are any Latin markets in Australia. But in the U.S., you can sometimes find jicama at the regular supermarkets in the produce section.
What I can't figure out is what it's doing to my skin when I touch it raw. It makes my skin slippery and won't rinse off with water (hydrophobic?). It almost seems to be binding to my fingerprints.
jicama is a tuber that is brown on the outside and white on the inside and has crunchy, mildly sweet flesh it is high in fiber and vitamin C. I love taking slices of it and putting in my lunch box for my paleo safe carb. I suppose you could substitute with any other white, mild flavored tuber for jicama.