Jicama

Jicama (say HEE-ka-mah) is one of only a few bean plants where a root tuber is the edible part. Immature bean pods are cooked in some countries but mature pods, beans, leaves and stalks are highly toxic. In the U.S. only the root tubers are available. The photo specimen (6-1/4 inches across, 2-1/2 pounds) is deeply lobed, but they are commonly without lobes.

Erosus came from Mexico, but is now widely grown in Southeast Asia, the Philippines, China and India. The crisp, white, mildly sweet flesh is most commonly just peeled and eaten raw, but in Asia it is often cooked. It retains its crispness but quickly absorbs flavors from sauces and other ingredients.

• Ahipa   -   [Andean yam bean; Pachyrhizus ahipa]
  This plant has a similar root which is used similarly to Jicama, but it's a shrub rather than a vine. It is little known outside the Andes region and the West Indies where it was introduced.

• Goitenyo   -   [Amazonian yam bean, Jacatupe, Nupe; Pachyrhizus tuberosus]
  This annual vine produces two or more root tubers up to 10 inches long that are used similarly to Jicama. Unlike Jicama the leaves, pods and beans are also edible. The beans and leaves are particularly high in protein

More on Beans, Peas and Lentils.

The Jicamas in the photo to the left are typical of those grown in the Philippines. They are only about 3 inches in diameter and 4-1/2 ounces, but are very sweet compared to our Mexican Jicamas. These were purchased from a Philippine market in Los Angeles (Eaglerock).

Buying

Storing:

Jicama can be kept a couple of weeks unwrapped in a cool dry place, but once cut should be used within a week. It won't really keep much longer refrigerated.

Preparing:

Cooking: