Pachyrhizus

Pachyrhizus ahipa

Jicama

The jicama (IPA ) or yam bean (P. erosus or more rarely P. tuberosus) is a vine widely grown for its large (10-15 cm diameter), spherical taproot. After removal of the thick, fibrous brown skin, the white flesh of the root can be eaten cooked or raw. Crisp, moist, and slightly sweet, the flesh draws comparison with that of the apple.

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The jicama is sometimes eaten cooked and can be found in soups or stir-fried. It is perhaps most often eaten raw and can be eaten directly from the hand or cut or grated into dishes. Raw jicama is sometimes sold as a street food in slices with salt, lemon juice, and powdered chiles. Notable raw jicama dishes include popiah and salads such as yusheng and rojak.

Related Topics:
Soup - Stir-fried - Street food - Lemon - Chile - Popiah - Salad - Yusheng - Rojak

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By contrast to the root, the remainder of the plant is very poisonous. In particular, the rotenone-containing seeds have been used to catch fish by poisoning.

Related Topics:
Poison - Rotenone

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The jicama grows in frost-free climates. Native to tropical America, it is now widely known in warmer parts of China and Southeast Asia as well.

Related Topics:
America - China - Southeast Asia

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Less common names for the jicama include sengkwang, Mexican potato and Mexican turnip.

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