Jicama

Imagine my excitement when I saw jicama in the US for the first time, in a supermarket outside of Chinatown! It is used in Mexican food and the jicama is crunchy and requires longer simmering to soften the texture. In Singapore, jicama is known as turnip although the two are different. Jicama is used as an ingredient in the filling for popiah. To remove the tough outer skin, I use a paring knife or a potato peeler.