Friday, April 07, 2006

JICAMA COOLNESS





Singkamas or jicama's taste bewilders the first timer. First, because it doesn't have any flavor at all. It is a succulent root crop which usually becomes available during summer and its white, firm but super juicy flesh is perfect for hot, hot days! I prefer it as a snack - with salt. It's also good filling for fresh lumpia.

Known as Mexican turnip and yam bean, it is known locally as singkamas.

6 comments:

Sidney said...

Wow! You are blogging every day now!?

He,he.. I guess you need some fresh fruits with 0% fat after your intake of halo-halo's and killer cakes ! ;-)

Citizen of the World said...

Ha ha! very much! but wait, there's lechon pa waiting for me in your blog, hehe!

Linguist-in-Waiting said...

Doesn't it strike you how similar the mexican name and the Tagalog name for this fruit is?

I made a search, apparently it comes from the Nahuatl (Aztec language in Mexico) XICAMATL (The x is pronounced like the x in "mexico" and "oaxaca"), then borrowed thru Spanish and became JICAMA, where the j is pronounced like an h, and then when the Spanish came to the Philippines, the name stuck with the fruit, just add a velar nasal between the first and second syllable, and add an 's' at the back, and make the 'h' an alveolar fricative instead of a glottal, and you end up with SINGKAMAS.

I don't know whether the fruit is native to the Philippines and the name was later added, or whether the Spanish carried the fruit to the islands from Mexico.

By the way, I have been referring to it as fruit from the start, but apparently tubers aren't fruits.

sweetskittles said...

i eat it with chowking bagoong...

i brush after.

Citizen of the World said...

Amazing research work there, Linguist! Thanks so much.

Sweetskittles: Bagoong ha? At least magkakalasa na siya!

Anonymous said...

hello mr. blogger!
just wanna say, i also eat singkamas with bagoong! it's better than just salt... try it! hehehe!