Jicama, from Nahuatl XÍCAMATL, Mexican yam bean, or Mexican turnip, is the name of a native Mexican vine, although the name most commonly refers to the plant’s edible tuberous root.
The root’s exterior is light brown and papery, while its inside is creamy white with a crisp texture that resembles raw potato or pear. The ﬂavor is sweet and starchy, reminiscent of some apples or raw green beans, and it is usually eaten raw with a wide variety of condiments like lime juice or chili powder. It can be cut into thin wedges and dipped in salsa. In Mexico, it is popular in salads, fresh fruit combinations, fruit bars, soups, and other cooked dishes .