Jicama

Jicama is the tuber of a plant indigenous to Mexico and Central America.  The botanical name, Pachyrhizus erosus, is derived from the Greek pachys  — thick and coarse, as in “pachyderm!”  It has a crisp texture, somewhere between an apple and a raw potato, and a mild, nutty flavor.  Low in calories, it is always eaten uncooked or barely cooked.  Jerusalem artichokes would be a good substitute if you can’t get jicama.  But it is becoming more readily available, particularly in the Southwest and diet-crazed California as well as New York (where some people substitute it for water chestnuts in Chinese recipes).

Our jicama watercress sald is very popular and you can find the recipe in the recipe section.