Jicama

A legume root

Jicama is a member of the bean family (Fabaceae) — a botanical surprise. The plant is a climbing vine with bean-like seedpods above ground. The seeds, leaves, and stems contain rotenone, a compound that’s actually toxic to fish and insects (used historically as a fish poison and natural pesticide). Only the root is edible, and only when peeled — the brown papery skin and any greenish layer underneath should be discarded.

A textural specialist

Jicama’s appeal is texture more than flavor. It’s mildly sweet, neutral enough to take any seasoning, and stays crunchy even after hours in liquid. In Vietnamese gỏi cuốn (fresh spring rolls), jicama provides the crisp interior the dish depends on. In Mexican street food, raw jicama spears get a heavy dust of chili powder and a squeeze of lime — the contrast between cool crunch and hot acid is the whole point.

The Mexican market

Jicama remains relatively uncommon outside Mexico, the southwestern U.S., and a few Asian cuisines, despite its versatility and long shelf life. Most North American supermarkets carry jicama year-round in produce sections specializing in Latin American ingredients.