Seemingly impenetrable, with an appearance between a potato and a rock, jicama is not the supermodel of the produce world. But remove that tough, dusty, brown skin, and you’ll find a sweet, tender, juicy inside that’s remarkably similar to a potato. Unlike potato, however, it can be eaten raw. Cut into slices or sticks, jicama is a refreshing addition to crudité plates. Cubed and slowly simmered, jicama softens and lives up to its alternative name: the Mexican potato.