Like the strange 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 strips and stir fry, steam, bake, boil, or mash. The Jicama is also delicious when eaten raw as a refreshing element in spicy salsas. Used in a variety of fruit salads, Jicama both absorbs and adapts the flavors of say, pineapple or mango, while adding a delicate crispy texture to the mix. Jicama is also low in both starch and calories yet rich in both potassium and vitamin C.