Water Chestnut

It can only be the fresh water chestnut’s rarity that has prevented it from becoming a staple in the American market, for even those who have tasted only the virtually flavorless canned ones seem to come back for more. Sweet, juicy, and versatile, the water chestnut has crisp white flesh that looks and tastes a bit like a cross between a McIntosh and a jícama—but really like neither. Cooked, the sweet vegetable smells and tastes remarkably like baby summer sweet corn.