Jicama
PhilippinesIloilo Jaro Metropolitan Cathedral
AI Overview
Singkamas is a root vegetable belonging to the legume family, genus Pachyrhizus, and is widely consumed in countries such as the Philippines, Mexico, and across Central and South America and Southeast Asia. Its scientific name is Pachyrhizus erosus, and it is also known in English as jicama. In the Philippines, it is commonly referred to as "singkamas" and is popular for its versatility, being suitable for both raw and cooked preparations. Singkamas features a brownish outer skin and white flesh, known for its crisp texture and mild sweetness. It is frequently found in markets and street stalls across the Philippines, especially during the dry season and festivals, where it is often sold as a snack or used in various dishes.
Singkamas is a root vegetable belonging to the legume family, genus Pachyrhizus, and is widely consumed in countries such as the Philippines, Mexico, and across Central and South America and Southeast Asia. Its scientific name is Pachyrhizus erosus, and it is also known in English as jicama. In the Philippines, it is commonly referred to as "singkamas" and is popular for its versatility, being suitable for both raw and cooked preparations. Singkamas features a brownish outer skin and white flesh, known for its crisp texture and mild sweetness. It is frequently found in markets and street stalls across the Philippines, especially during the dry season and festivals, where it is often sold as a snack or used in various dishes.
Map: Discovery Location of This Food
- Taste Rating
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The texture is crunchy, like something between an apple and a pear. It's somewhat juicy, but the taste and astringency are a bit reminiscent of a potato. Eating it plain is a bit tough, but it's quite easy to eat a lot if you add some salt.
- Price
- 50 Philippine Peso
- Meal Date
- 5/3/2025
- Food Travel Log
- After sightseeing in Iloilo, I witnessed a wedding at Jaro Metropolitan Cathedral, which filled my heart with warmth. Feeling hungry, I tried sinkamas (yam bean). It had a crisp, pear-like texture, and its slightly astringent, potato-like taste left a lasting impression. Perhaps because I ate it right after seeing the wedding, I’m sure I’ll remember sinkamas during my own wedding someday.
AI Gourmet Analysis
Origin and Overview
Jicama (English: Jicama, scientific name: Pachyrhizus erosus) is a root vegetable widely consumed in Southeast Asia, including the Philippines, and in Central and South America. In Japanese, it is also called “kuzu-imo” (葛芋) or “yam bean,” but in the Philippines, the name “Singkamas” is especially common. Its place of origin is believed to be Mexico or Central and South America, and it was introduced to Asia, including the Philippines, in the 16th century by the Spanish.Jicama is characterized by its earthy brown outer skin and white, crisp flesh, with the main edible part being the subterranean tuber. It is often grown outdoors, and in the Philippines, it is a seasonal ingredient frequently found in markets from the dry season to early summer.
Nutrition and Health Effects
Jicama is composed of about 90% water and is very low in calories, providing approximately 38 kcal per 100g, making it a healthy food. It is rich in dietary fiber, which helps regulate the digestive system and improve bowel movements. Additionally, it contains a balanced amount of minerals such as vitamin C, potassium, and magnesium, as well as flavonoids and inulin, which are beneficial for maintaining health. Inulin has prebiotic properties and is expected to help maintain a healthy intestinal environment.Due to its low calorie content, jicama has gained attention as a diet food, and in recent years it has been increasingly used as an ingredient in health-conscious dishes and vegan or vegetarian menus.
Ways of Eating and Uses
Raw Consumption
In the Philippines and Mexico, it is common to peel fresh jicama and cut it into sticks, eating it with salt, chili powder, and lemon (calamansi). Its distinguishing feature is its crisp, raw texture, along with a subtle sweetness and slight astringency. Especially during hot weather, it is often served chilled.In Mexico, it is also used in “botana,” a snack where it is combined with tamarind or pineapple and seasoned with chili and lime.
Cooked Preparation
Jicama can also be cooked, added to stir-fries, soups, and salads. Cooking increases its sweetness, and it often plays a similar role to potatoes in dishes. Because the skin contains a natural toxin (rotenone), it is essential to peel it thoroughly before consuming the edible parts.Main Production Areas and Distribution
Mexico is said to be the world’s largest producer, but there are also extensive cultivation areas within the Philippines, with Iloilo, Pangasinan, and the Negros region being the primary production areas. It is readily available at markets and roadside stalls, and especially during the dry season or festival periods, it is actively sold at open-air vendors.Cultural Background and Trivia
Within local Filipino culture, jicama is regarded as a “casual summer snack.” It is enjoyed in all aspects of daily life, from school breaks to family gatherings and street vendors. There are also harvest festivals called “Singkamas Festival” in some regions, where it is celebrated as a local pride.Etymologically, the word is believed to have originated from the Nahuatl language (“xicamatl”), which spread to various parts of the world through Spanish, becoming a part of different local food cultures.