Comments on: Jicama Apple Filling for Pastry

By: Jeannie

Jeannie — Tue, 28 May 2024 07:39:42 +0000

In reply to Sharon.

I haven't tried it yet, but it looks delicious.

Trader Joe's and Asian markets in Washington carry jicama, so if one of them is closer than Whole Foods, you may want to check.

Also, you could inquire at the local grocery store if it can be ordered.

Fred Meyer/Kroger also carries jicama

By: McLennan Sara

McLennan Sara — Fri, 07 May 2021 17:29:43 +0000

Jicama is definitely the best substitute for apples, texture-wise, in my book. I added some powdered citric acid (you can find it in the canning aisle) to taste for that Granny Smith “tang.” I bet powdered True Lemon would work well too. So good!

By: shells

shells — Fri, 20 Nov 2020 01:46:23 +0000

In reply to Sharon. Pressure cook it for 30 to 45 minutes, natural release :-)

By: Lisa MarcAurele

Lisa MarcAurele — Wed, 24 Jun 2020 10:55:20 +0000

In reply to Suszanne. Once made, the filling should be safe to can like other fruits and vegetables for about 12 months.

By: Suszanne

Suszanne — Tue, 23 Jun 2020 16:01:45 +0000

I’m curious as to how this would can...as an Apple Pie filling...do you have any ideas or suggestions? I’m planning on trying it...it would just be more convenient if I did it that way...fridge and freezer space always seems limited. Thank you.

By: Lisa MarcAurele

Lisa MarcAurele — Sun, 15 Mar 2020 14:05:42 +0000

In reply to Sharon. Some jicama is softer than others. Typically smaller younger ones are more tender. Keep in mind that jicama doesn't get completely soft like other root vegetables.

By: Sharon

Sharon — Sat, 14 Mar 2020 17:32:28 +0000

I have been cooking the jicama for nearly 1 hour and it is not getting soft. What can I do

By: Angela

Angela — Tue, 15 Jan 2019 17:22:39 +0000

In reply to Judy.

Here a link to an online company that has ever flavor extract you can think of... https://www.olivenation.com/extracts-flavorings.html

By: Evelyn Goldin

Evelyn Goldin — Sun, 18 Nov 2018 22:21:42 +0000

I add it to chicken salad to give it some crunch. I enjoy the fresh, neutral taste of jicama

By: Lisa

Lisa — Sat, 22 Sep 2018 19:06:29 +0000

In reply to Veronica. Hope the recipe works out for you!

By: Veronica

Veronica — Sat, 22 Sep 2018 03:05:51 +0000

Thank You so much for sharing this delicious looking recipe, i am going to try making this tomorrow.

By: Lisa

Lisa — Mon, 13 Aug 2018 12:54:34 +0000

In reply to Heather. I've never tried that. Jicama does stay a bit crisper when cooked than apples so I'm not sure how it would be.