JICAMA
Jicama is the edible starchy, tuberous root of a South American vine of the legume or bean family (Fabaceae). Also called yam bean and Mexican turnip.
Jicama is native to the Americas, and was introduced to the Philippines and Malaysia in the 17th century. It has since spread throughout Asia and the Pacific Islands.
Jicama looks like a turnip, and tastes like a cross between an apple and a water chestnut, with a delightful crunchy texture. Jicama may be used raw in salads (they make an excellent 'cole slaw'), or may be baked, boiled, mashed, or fried like potatoes. Eat only the tuberous root, as other parts of the plant may be poisonous.
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