nice this reminds me of some tidbits..
May be called mexican turnip by anglos in the past long gone... now its only jicama... .. natives of the region only call it jicama... even when they come to live in usa is lighter in color texture and mouth feel than turnip... its pleasant not like turnip with the sulfur like taste.. texture and mouth feel like different in both places... over the centuries they must have diverged... mexican one is crunchier and less starchy bengal one is denser and starchier to the mouth..Bengal ones really look like a shaankh..ie taper on one end… eaten raw in both places.. in mexico even on the streets ,,,vendors cut them up and sprinkle salt, red pepper powder and lime juice.. and even classier restuarants serve them in fancy plates and elaborate accompaniments but essentially the same way.. in bengal no vendor does it.. no restaurant serves it. you buy it whole and bring it home. but we do use them at home esp during Saraswati puja as one fruit substitute, kids relish them. usha di On Mon, Dec 15, 2014 at 9:48 AM, Aarti S. Khale <[email protected]> wrote: > > Jicama, Mexican Yam, Mexican Turnip, Pachyrhizus erosus from a store in > Sacramento. > Aarti > -- Usha di =========== -- You received this message because you are subscribed to the Google Groups "efloraofindia" group. To unsubscribe from this group and stop receiving emails from it, send an email to [email protected]. To post to this group, send email to [email protected]. Visit this group at http://groups.google.com/group/indiantreepix. For more options, visit https://groups.google.com/d/optout.
