Sometimes called the 'Mexican Potato", this large root
vegetable has a thin, light brown skin and white, crunchy flesh. With a
sweet, nutty flavor, jicama is enjoyed both raw and cooked. When cooked
the jicama retains its crisp texture, which is reminiscent of a water
is particularly popular in the cuisines of Latin America, and is a good
source of vitamin C and potassium.
HERE for jicama recipes