Use a knife to peel off jicama's tough brown skin (plus the fibrous flesh just next to the skin) and to slice off root ends. Cut the sweet, white, crispy flesh into sticks for crudités or matchsticks for salads.

Mix 1/2 cup finely chopped jicama with 2 mashed avocados, 1/4 cup minced red bell pepper, 1/4 cup minced onion, 1 minced jalapeño pepper, 1/4 cup chopped fresh cilantro, and 1/4 teaspoon chili powder. Drizzle with lemon or lime juice and add salt to taste. Serve with blue-corn tortilla chips.

Toss jicama, carrot, and green onion slivers (about 1/2 cup of each) with 1 tablespoon light sesame-seed or ginger teriyaki sauce. Serve alongside baked chicken or fish.

Add cubed jicama to a green salad with crumbled blue cheese, fresh orange pieces, sliced red onion, and balsamic vinaigrette.