Yamboon
Vegetables
Cool & dark
The yamboon is also known as jicama. The yamboon is the humming top-shaped root tuber of a climbing plant. The root has a sand-coloured, thin skin. The flesh is white in colour. The flavour is sweet and quite neutral. The texture is nice and crunchy. Ever eaten water chestnut? The texture is somewhat similar to that.
Also known as:
Preparation & storage
Storage
Store the yamboon at 12°C-16°C then you can keep them for a month or more. You can also keep them in the fridge, but the texture will change.
Do you have any leftover cooked yam? You can keep them in the fridge for 2 days or in the freezer for 3 months in a sealable container.
Prepare
Peel the yam. Cut yamboon into cubes or shave thin slices off.
Yamboon can be eaten raw or blanched briefly and then further processed in a dish.
Storage times
Raw
Cool place: 1 month
Cooked
Refrigerated: 2 days
Frozen: 3 months
Preparation time
Blanching: 1 - 2 minutes
Cleaning yamboon
See preparing.
Information
Portion size
Cultivation
Tip
Yamboon flavour
Availability
From the Netherlands
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From abroad
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