Names: Bengkoang (Jicama)
Number of pieces in 1kg: 4 to 6
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❄️Can be stored in the fridge for a week
🍏Crunchy like an apple
🔪Peel and enjoy
What people are saying about Bengkoang (Jicama)
- JLJacqueline L.Verified BuyerReviewingBengkoang (Jicama)I recommend this productRated 5 out of 5 stars4 months agoRaw or cooked
Raw, is quite pleasant to bite or grated with a sauce (olive oil, mustard, salt, pepper, lemon juice) or cooked in a pan with a little oil, in 0.5 cm slices (by pouring a little water from time to time), to accompany meat. In fact, a bit like carrots, with a slight taste of turnips and cabbage, which is difficult to define.
Translated from French - VGValerie G.Verified BuyerReviewingBengkoang (Jicama)I recommend this productRated 5 out of 5 stars4 months agoExcellent
Icamas are delicious and very juicy
Translated from French - AEAlfred E.Verified BuyerReviewingBengkoang (Jicama)I recommend this productRated 5 out of 5 stars6 months agoJicama
We always loved eating in Mexico. You get them ready cut into sticks as a snack. We like them best with tajín, a mild sour spice powder or a few drops of lime, a little salt and some chili powder.
You could compare the root to a kohlrabi tuber or, in terms of consistency, to a radish. The taste profile is crunchy, slightly sweet and fresh.
Translated from German - SSandraReviewingBengkoang (Jicama)I recommend this productRated 5 out of 5 stars1 year ago5 Stars
Tastes light and sweet. Ideal in mono or vegetable salad. It's good to peel.
Translated from German - AAnjaReviewingBengkoang (Jicama)I recommend this productRated 4 out of 5 stars1 year ago4 Stars
Tastes good, but not exactly my taste.
Translated from German - LLinoReviewingBengkoang (Jicama)I recommend this productRated 5 out of 5 stars3 years ago5 Stars
Tastes like a mix of nashi pear and kohlrabi. Overall, totally refreshing and delicious!
Translated from German - EWElaine W.ReviewingBengkoang (Jicama)I recommend this productRated 5 out of 5 stars3 years ago5 Stars
Crispy, like an apple, and slightly sweet. One was used fresh in a salad. The others were cooked into a savory filling for a steamed Asian dumpling. I also love to eat them raw after slicing them like vegetable crudités, either plain or dipped in a chili powder, salt and lime concoction. A solid favorite of mine since I was a child.
- TToninuxReviewingBengkoang (Jicama)I recommend this productRated 4 out of 5 stars3 years ago4 Stars
Good, but still not a lot of everything.
Translated from French