Singkamas / Jicama
Singkamas or Jicama (Pachyrhizus erosus) are 
hitting the markets in droves these days. The hot dry weather is a perfect time to harvest the tubers that are in the same family as potatoes. Also known as a yam bean, Jicama originated in Mexico and figure significantly in the cuisine of that nation. They spread with the galleons in the 1600’s to the Philippines and onto other Southeast Asian countries and China. Although several local articles, books, quotes call this a turnip, I don’t think singkamas and real turnips are closely related, if at all. Turnips are part of the mustard family and the sharp taste differs from the mild taste of singkamas or jicama. The only similarity would be the turnip-like shape of singkamas… but otherwise, retailers who erroneously refer to this as “turnips” may want to change their signage. Singkamas have long vine-like tops that can grow up to 15+ feet long as opposed to a “head” of leaves on turnips. The vines are often used to tie up bunches of singkamas that are then put up for sale.
Many find this vegetable to be too bland. 
I happen to like it a lot. Perhaps another childhood imprint but I like singkamas peeled and eaten (preferably cold) with vinegar and salt. Certainly healthier than potato chips with the same flavor combination! I also like them in salads where they add texture and crunch. Singkamas is said to be very high in vitamin C and because it is so reasonably priced, within the reach of most. A large clump of small (young) singkamas were just PHP15 at the market recently. I don’t like the really large singkamas because they tend to get woody and dry. Jicama are now widely available in the U.S. and those with a taste for home can buy some relatively cheaply in the grocery and pair it with a sharp vinegar and some rock salt to re-create a childhood favorite or common adult snack!
This is also a favorite of mine, especially during summer. I like to eat it as is, but very cold.
May 5th, 2005Yes! Every true blue-bloodied probinsyano’s favorite actually. Put 1 or 2 “siling labuyo” in the vinegar and salt mixture for that cold-hot zing!
May 5th, 2005I put some in my vegetable lumpia.
May 5th, 2005Sarap yong bagong hukay sa lupa, isawsaw sa asin at suka.
May 6th, 2005try singkamas with local lemon juice. less flavorful than vinegar.
May 9th, 2005for me it is so y u m m y…………..
July 30th, 2005so nutritious and delicious………..
trust me…….
Jufina, glad you like singkamas but sorry to burst your bubble, it is one of the most UN-nutritious vegetables/tubers around. Mostly water.
July 31st, 2005hehe nice… i know them as bengkoang here in Jakarta. nice fruit lotsa water but quite fibrous if u get the large ones. i take it with fruit salt sometimes but most times with rujak sauce which is a mix of brown sugar chillies etc… yum!
March 1st, 2007Oo nga. Singakamss talaga is delicious. Perfect for munching moments in front of t.v. or reading. Very juicy and crunchy!
March 18th, 2007question: Can somebody tell me how singkamas is being grown and when would be the perfect time to harvest it.. Because i liked it a lot and maybe its better to plant my own, so the next time i would crave for singkamas i could just pick it up from my backyard… hehe.. Thank you.
May 16th, 2007mas masarap ang singkamas kung may alamang na bagoong…. at kumain sa isang sulok na nakataas ang paa! he3x!
March 7th, 2008i love singkamas!!! mmmmmmmmmmmm…….
April 3rd, 2008singkamas famous at San Marcelino, Zambales
April 15th, 2008masarap kainin ang singkamas pagkamainit ang panahon dahil narerefresh ka, kaya gusto ko malamang kung ano ang makukuhang vitamins dito
May 1st, 2008victor says
June 8th, 2008maliban sa masarap na kaininin, alkaline diet pa ito pag acidic ka kumain ka ng singkamas pag burp mo tanggal ang acidity mo
My co-workers were all making fun of me because i told them that singkamas is jicama in english… They were correcting me… Turnips daw yun!!! bwahahaha… now that i got proof… i sent them all comments on their friendster… saying i was right and they were wrong!!! hahahahaha!!!
BY THE WAY… NAKAKAPAYAT BA YUNG SINGKAMAS KASI DB PURO FIBER SYA? SANA MAY PUMANSIN AT MASAGOT NAMAN ANG QUESTION KO…
June 28th, 2008I love singkamas. It’s not widely available here in japan though, and I am missing it right now just as the summer season is starting. Minor correction on your article… Pachyrhizus erosus and Solanum tuberosum (potato) belong to two separate families — the former is a legume (Fabaceae) whereas the latter belongs to Solanaceae.
July 4th, 2008