Add Yahoo as a preferred source to see more of our stories on Google. jicama fries - Micaela Fiorellini/Shutterstock Jicama is a root vegetable often described as a cross between a potato and an apple ...

Imagine crossing a monster potato with a water chestnut. That's jicama for you. And while not much to look at on the outside, the crisp, crunchy texture and clean, sweet flavor inside makes this ...

Cucumber and jicama make an odd couple. The cucumber is from Asia and is beloved in the Mediterranean, the Middle East and Europe. But in those areas, jicama is unknown. On the other hand, jicama is a ...

Most people have only tried jicama raw — if ever. But if you’re a fan of the juicy crunch of water chestnuts in Chinese food, then you’ll want to get your hands on jicama, which retains its subtle ...

Jicama won't win any awards for taste. No matter whether it's served cooked or raw, jicama needs seasoning. Think of it like tofu: Though jicama doesn't have much flavor of its own, it's adept at ...

Editor's note: Off the Beaten Aisle is a weekly column by Associated Press Food Editor J.M. Hirsch that also appears at FoodNetwork.com. It explores lesser-known but widely available ingredients.

Jicama won't win any awards for taste. This tuber is one bland vegetable. But what jicama lacks in taste, it makes up for in texture. It is simultaneously juicy and crunchy, and its texture has been ...