Jicama (pronounced HEE-ca-ma) is a tuber vegetable that is a member of the potato family. It is grown in Latin America, typically in Mexico and Central America, and is a popular dietary staple in these regions. Jicama is also known by other names that include the following: the Mexican potato, Mexican yam bean, ahipa, saa got, Chinese turnip, lo bok, and the Chinese potato.

Jicama has a form that is similar to a turnip or a large radish, and it can be used as an alternative to the water chestnut. Its skin is thin and can be gray, tan, or brown in color. Additionally, it has a short root and contains white flesh within. Although you can eat raw jicama, you must first peel its skin before consuming it. Raw jicama has a flavor that is similar to a pear or apple. It also has a juicy texture and does not discolor when left out in the open air for awhile. Because of this, raw jicama is often used as an accompaniment to raw vegetable platters. When jicama is used in cooking it tends to take on the flavors of the ingredients that it is being combined with. Therefore, jicama is a nice complement to various stir-fry dishes because it blends well with many vegetables and seasonings.

Because jicama can be used either raw or cooked, it is a very versatile vegetable. Additionally, it is extremely nutritious because it contains a high amount of vitamin C, is low in sodium, and has no calories or fat. One adult serving of jicama, which is equal to approximately two cups of cubed jicama or 120 grams, also contains only 45 calories. Due to these factors, its use as an ingredient to health food recipes has increased.

You can purchase jicama year-round at specialty grocery stores as well as in the Produce section within many larger supermarket chains. When purchasing jicama, select only those that are firm and that have dry roots. Additionally, make sure that the jicama has an unblemished skin and that is not bruised. Once purchased, you can safely store jicama in your home for up to two weeks provided that it is stored in a plastic bag within your refrigerator.

Common uses for jicama include eating it raw, or adding it raw to slaws or salads such as to a kiwi-orange fruit salad or to ceviche, which is a Latin American seafood salad. Because it can also be substituted for water chestnuts in recipes where these vegetables are used, jicama also provides a less expensive option for certain recipes. This is because jicama's typically cost less to purchase than water chestnuts do.

Another interesting point to note about jicama is that a common cooking thickener known as arrowroot is made from jicama. Arrowroot is used in many parts of the world for numerous cooking purposes, including thickening soups and stews.

As jicama has become better known throughout international cooking circles, more unique uses for it have appeared. However, its ability to be eaten in its natural state and its high nutritional value, continue to draw people towards including it as part of their daily diet.