Jicama

APPEARANCE: Among root vegetables, this is the only one with a narrow neck and lobed bottom. It varies from 3 to 8 inches in diameter, and its skin is sandy, both in color and texture.

QUALITY: Select sound, solid, worm-free individuals with the least convolutions (hence easier to peel). Larger ones give more edible matter for the peeling, and are no less tender than smaller ones.

COMMENTS: Jicama is its Spanish name, and tropical America is its homeland. Spanish explorers introduced it into the Philippines in the 17th century, whence it spread throughout Southeast Asia. The tubers are white, crunchy, sweet, slightly fibrous, and edible raw or cooked.