Chilled Coconut-Fruit Soup with Mint

The first time I saw jicama presented as anything other than a root vegetable was in Thailand, at a cut-fruit cart in Bangkok, when I traveled there alone in my early twenties. I didn’t recognize it as the round, light-brown tuber with a white interior that I had eaten in savory Mexican salads, because it was peeled and sitting among cubes of mango, pineapple, pink crunchy pear-shaped rose apples, and a myriad of other more typical tree and vine fruits. Of course, since I couldn’t identify