Jicama is a large, round root vegetable with a rough brown skin. Many think it resembles a large turnip. The white flesh has a sweet flavor and crunchy texture. It is most often eaten raw but can be cooked. Both flavor and texture resemble that of water chestnuts. Jicama is important in Mexican and Central American cuisines.

• Raw jicama can be served with dips or added to salads.
• In Mexico, slices of jicama are served as an appetizer with ground chilies and lime juice.
• Cooked jicama retains its crispness but is more mellow in flavor. Use it in stir-fries and add it to soups during the last few minutes of cooking.

Jicama is available all year, but its peak season is from November through May.

Choose a firm jicama without blemishes. It should be heavy for its size with a smooth root. Small jicamas are less fibrous.

1 pound jicama = about 3 cups sliced or chopped.

Store jicama in a cool, dry place or in the refrigerator for two or three weeks.

Trim off the root. Scrub the jicama with a vegetable brush under cold running water. Peel off the skin with a paring knife. If the flesh underneath the skin is very fibrous, peel off an additional layer.