Jicama

A native of Central and South America, jicama is now grown widely throughout the Pacific Rim. It is a fleshy, crisp, sweet root that ranges in size from less than a pound to 5 pounds or more. I think it is best eaten raw, although some Chinese dishes call for it to be steamed or stir-fried. It does need to be peeled. It makes a great addition to salads and has an excellent affinity for tart-sweet vinaigrettes. Jicama is the best alternative to fresh water chestnuts in Chinese cuisine, as it has a similar sweet, crunchy flavor and texture. It is generally available year-round, especially in Latin American and Chinese markets. Look for jicama that are very firm with no dark spots.