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Published 2014
It has crunchy, juicy ivory flesh (the texture of water chestnuts) and a sweet, bland flavor that suits everything from fruit cup to stir-fried shrimp. It could not be easier to prepare, requiring only the peeling of its thinnish, sandy-tan, matte skin. Jicama is marketed in a useful range of sizes, from ½ pound to as much as 6 pounds. It can be eaten raw or cooked—and is very low in calories for so starchy-seeming a vegetable.