Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About

Jicama is the swollen storage root of Pachyrhizus erosus, a South American member of the bean family. Its main virtue is its sturdy crispness: it keeps well, is slow to discolor, and retains some crunch when cooked. Jicama is often eaten raw, in salads or dipped into a sauce, and is sometimes used as a fresh replacement for Chinese water chestnuts, though it doesn’t have the same sweet and nutty character.