Other names: Jicama (Mexican Potato, Tam Bean)
Availability: All year.
Source: Mexico and the United States.
Handling Tips: 45-50°F. Keep dry. Do not chill.
General Information: Once peeled an ivory colored meat is revealed. The meat is juicy and crunchy, similar to waterchestnut or crisp watermelon. Jicama's flavor is sweet, a touch starchy and although rather bland, addictive. Wonderful when served raw, it may also be stir-fried, baked or sauteed. High in potassium and a good source of vitamin C.