Jicama

Jicama is from Central America and Mexico where it is a staple. Like potatoes, jicama grows underground as a tuber. Covered with a thin brown skin, it has a short root attached. Inside, you'll find white flesh that looks like an apple or raw potato.

Raw jicama is sweet, juicy, and crisp, perfect as a snack vegetable. Cooked lightly it becomes milder but retains its crispness, like a water chestnut. Refrigerate in a plastic bag up to 2 weeks.

Substitute For Jicama

If you don't have jicama there are several good substitutes:

• The first alternative is water chestnuts which are crispy and remain crunchy even when cooked
• OR - Jerusalem artichokes (sun chokes) are not as sweet as jicama but offer a nice fresh flavor and a crispy texture.
• OR - Daikon will provide a similar texture but it will add a little heat and light radish flavor.