By Irene Hayton

Perhaps you’ve noticed the strange, not-so-pretty-looking vegetable called jicama in the produce section of the grocery store and wondered what it is, what it tastes like, and what to do with it. Well, don’t let its humble looks prevent you from trying it—the jicama is quite tasty and versatile.

Jicama (pronounced HICK-uh-muh) is the edible tuberous root of a climbing vine that actually belongs to the legume (bean) family and is native to Mexico and South America.  Also known as the yam bean, Mexican turnip, or Mexican potato, jicama resembles a turnip with slightly flattened ends and has a thin, light-brown skin. Its crisp, juicy white flesh has a unique, slightly sweet taste and a texture similar to that of a water chestnut. It has a clean refreshing flavor that has been compared to a cross between a potato and an apple.

Jicama can be eaten raw or cooked. It doesn’t discolor when exposed to air so it can be grated, julienned, sliced, or cubed then added raw to slaws and salads (fruit, vegetable, or bean salads), and it makes a great addition to veggie-and-dip platters. Jicama stays crisp even when cooked briefly and can absorb the flavors of ingredients with which it’s combined. It can be cooked like potatoes, steamed or sautéed with other vegetables, or added to stir-fries, stews, and soups.

Large thick-skinned jicamas tend to be dry and fibrous and have a woody taste so when buying jicama, choose those that are small to medium in size (2 pounds or less), firm, dry, and with an unblemished thin skin; avoid those with bruises or soft spots. Jicama is easier to peel with a knife rather than a potato peeler. Stored in a cool, dark, dry place, jicama will keep for several weeks. Once cut, it should be covered with plastic wrap, kept in the refrigerator, and used within a few days.

Jicama has no fat, is a good source of vitamin C, potassium, and fiber, and contains only about 50 calories per cup. See this month’s recipe for Jicama with Lime and Chili Powder.