Pronounced HICK-ama, this tuber, popular in Central and South America, looks like potato's chubbier cousin, but its flesh is crisper, sweeter, and excellent eaten raw. It's also a good soruce of fiber, vitamin C, folate, and potassium.
Choose firm, round, medium-size tubers without shriveling or cracks. Like potato, jicama keeps well in a cool, dry place.
1. Use a knife to peel off jicama's inedible brown skin (plus the fibrous flesh just next to the skin) and to slice off root ends. Cut the white flesh into sticks for low-calorie snacking; sprinkle with lime juice and chili powder for added flavor.
2. Add texture to guacamole by combining 1/2 cup finely chopped jicama, 2 mashed avocados, 1/4 cup minced red bell pepper, 1/4 cup minced onion, 1 minced jalapeño pepper, and 1/4 cup chopped fresh cilantro. Add lemon or lime juice and salt to taste. Serve with tortilla chips.
3. Toss jicama, carrot, and green onion slivers (about 1/2 cup of each) with 1 tablespoon sesame-seed or ginger teriyaki sauce. Serve alongside baked chicken or fish.
