Jícama (pronounced /ˈhɪkəmə/, Spanish pronunciation: [ˈxikama], from Nahuatl xicamatl, [ʃiˈkamatɬ]), also Yam and Mexican Turnip, is the name of a native Mexican vine, although the name most commonly refers to the plant's edible tuberous root. Jícama is one species in the genus Pachyrhizus that is commonly called yam bean, although the "yam bean" sometimes is another name for jícama. The other, major species of yam beans are also indigenous withi...
more
Jícama (pronounced /ˈhɪkəmə/, Spanish pronunciation: [ˈxikama], from Nahuatl xicamatl, [ʃiˈkamatɬ]), also Yam and Mexican Turnip, is the name of a native Mexican vine, although the name most commonly refers to the plant's edible tuberous root. Jícama is one species in the genus Pachyrhizus that is commonly called yam bean, although the "yam bean" sometimes is another name for jícama. The other, major species of yam beans are also indigenous within the Americas.
The jícama vine can reach a height of 4-5 metres given suitable support. Its root can attain lengths of up to 2 m and weigh up to 20 kilograms.
The root's exterior is yellow and papery, while its inside is creamy white with a crisp texture that resembles raw potato or pear. The flavor is sweet and starchy, reminiscent of some apples or raw green beans, and it is usually eaten raw, sometimes with salt, lemon, or lime juice and chili powder. It is also cooked in soups and stir-fried dishes.
It can also be cut into thin wedges and...
less
