Also called a yam bean, lo bok, and even a Mexican potato, Jicama is a brown skinned, turnip-shaped vegetable that can be eaten raw or cooked. While the name actually refers to the vine of the plant, the most popular and recognizable part is the bulbous bottom. It has a crunchy texture and a slightly sweet, watery taste that is akin to a more mild pear or apple. Sliced jicama root is often found on raw vegetable platters (because it does not brown quickly from oxidation) and makes a great substitute for water chestnuts or bamboo shoots in salads or stir-fries. But stay away from the other parts of the plant! A little piece of interesting jicama trivia: the seeds contain a powerful toxin that is actually used to poison fish and insects.
