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Food & Dining // Heart-y Chef
Diana Helfand

Fresh, Crisp Jicama Steals The Show

A native of Oxford, England, Tim Bostock has been promoting live arts events for more than 30 years. Since starting Tim Bostock Productions in 1999 in Honolulu, he has booked nearly 100 musical and theatrical performances. Tim just recently was named executive director at Kahilu Theatre in Waimea.

Tim was instrumental in launching First Friday, the monthly street party in downtown Honolulu; has roped off Nuuanu Avenue for Mardi Gras and Cinco de Mayo celebrations; and had a series of free outdoor concerts at Hawaii State Art Museum called Live from the Lawn, providing free entertainment to the residents of Oahu.

With shows like Slava’s Snowshow, Shaolin Warriors, Afro-Cuban All Stars, and Ladysmith Black Mambazo, he always is looking for something out of the ordinary for Hawaii audiences. The next show he is bringing here is C!RCA, one of Australia’s greatest contemporary circus exports. The cast combines dance with physical theater to produce a combination of acrobatic and tumbling sequences, which makes for an energetic and powerful show. Since 2006, C!RCA has toured 24 countries across five continents, earning rave reviews from critics. Tickets are available at Blaisdell Box Office and all Ticketmaster outlets.

This column is dedicated to Tim for bringing exciting entertainment to Hawaii.

With holiday meals coming up, here is a refreshing and special side dish to serve with turkey or ham. For more servings, double or triple the recipe.

Jicama was brought to the Philippines by Spanish explorers in the 1600s, and cultivation spread throughout Asia and the Pacific. The smaller jicama, which is native to Mexico and Central America, is about 6-8 inches in length. It also is widely cultivated in South America, where it is eaten raw or cooked. Depending on the variety, jicamas look like turnips, with flat ends and a thin, brown skin. The flesh is juicy, crisp and sweet, with a flavor similar to water chestnuts.

When purchasing, choose firm jicama with thin skin and no bruises. The smaller sizes tend to be juicier and sweeter. Peel before eating, as the skin is inedible.

Jicamas are roughly 85 percent water, are good sources of potassium and vitamin C, contain some protein and are very low in calories.

COLORFUL JICAMA SALAD

* 1 small jicama, peeled, cut into 2-inch-long thin strips

* 1/2 cup fresh pineapple, cut into bite-size pieces

* 2 tablespoons chopped red bell pepper

* 1 tablespoon chopped green bell pepper

* 1/2 cup of your favorite low-fat or fat-free honey mustard dressing

* 1/4 cup finely chopped cilantro

* 1/4 teaspoon cumin powder

Combine dressing with cilantro and cumin and blend well. Combine pineapple and peppers, and toss lightly with jicama. Add dressing mixture, tossing carefully to combine.

Chill for at least four hours before serving.

Makes four servings.

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