Yucca root has made a home growing in Florida since the late 1800s. Cassava is a bushy perennial that can grow as tall as 8 feet. The white interior of yucca is firmer than potatoes and has high starch content. Fresh yucca has thick, dark brown skin that resembles a tree's bark. Fresh yucca is available year round. Look for firm blemish free tubers. Store whole yucca as you would potatoes, in a cool, dark, dry place for up to one week. Peeled yucca covered with water and refrigerated or wrapped tightly and frozen for several months.

Yucca can easily be substituted for potatoes in soups and stews and it contains a high amount of vitamin C and carbohydrates. It is also a good source of dietary fiber and contains approximately 120 calories per 1 cup serving.

Simple Yucca Simmer
 Makes 4 servings
Each serving is equal to one 5 A Day serving
Source: Melissa’s World Variety Produce Chef Ida Rodriguez

Ingredients

2 lb Yucca Root (1/2 pound per person)
2Tbsp lemon juice
2 cloves garlic chopped
2 Tbsp chives
½ tsp salt
1/8 tsp ground black pepper

Rinse yucca well, peel and halve lengthwise. Remove fibrous core. Combine lemon juice, garlic and fresh herbs in a large pot with enough water to cover yucca. Bring to a boil and add salt. Lower heat and add cold water when necessary so as not to allow water to reach another boil. Pierce with toothpick or fork. When soft (not mushy) remove pieces and set aside. When all pieces are done, drain, sprinkle with pepper and serve hot.

Nutritional analysis per serving: Calories 373, Protein 4g, Fat 1g, Calories From Fat 2%, Cholesterol 0mg, Carbohydrates 88g, Fiber 5g, Sodium 269mg.

Jicama, Orange and Onion Salad
 Makes 4 servings
Each serving is equal to one 5 A Day serving
Source: Produce for Better Health

Ingredients

2 cups torn lettuce leaves
2 navel oranges, peeled and thinly sliced
4 red onions, thinly sliced
1 cup jicama, peeled and julienne-sliced

Dressing:
1/3 cup orange juice
½ tsp light olive oil or vegetable oil
1 Tbsp fresh cilantro, finely chopped
¼ tsp chili powder

In a large salad bowl, place torn lettuce. Cut orange slices into quarters; toss into lettuce with onion and jicama. For dressing, shake together all ingredients in a shaker jar; toss with salad.

Nutritional analysis per serving:  Calories 105, Protein 3g, Fat 1g, Calories From Fat 7%, Cholesterol 0mg, Carbohydrates 24g, Fiber 6g, Sodium 11mg.

Content source: Division of Nutrition and Physical Activity, National Center for Chronic Disease Prevention and Health Promotion

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