Like the offspring of a marriage between an apple and a potato, the Jicama, a rounded tuber indigenous to Central America, is actually a cousin of the sweet potato. To prepare a Jicama effectively, strip off its fibrous dust-brown skin to reveal the crispy white flesh below.
Now, simply slice it up in one small strips and stir fry, steam, bake, boil, or mash. The Jicama is delicious when eaten raw as a refreshing element in spicy salsas or in fruit salads where it absorbs and adapts to the flavors of citrus, pineapplee or mangos, while addinga delicate crispy texture to the mix. The Jicama is also both low in both starch and calories yet high in both potassium and vitamin C.