Jícama with lime and Pico de Gallo chili seasoning:
Pachyrhizus erosus, commonly known as jicama (/ˈhɪkəmə/; Spanish jícama [ˈxikama]; from Nahuatl xīcamatl, /ʃiːˈkamatɬ/),Mexican yam, or Mexican turnip, is the name of a native Mexican vine, although the name most commonly refers to the plant’s edibletuberous root. Jícama is a species in the genus Pachyrhizus in the bean family (Fabaceae). Plants in this genus are commonly referred to asyam bean, although the term “yam bean” can be another name for jícama. The other major species of yam beans are also indigenous within the Americas.
Flowers, either blue or white, and pods similar to lima beans, are produced on fully developed plants. Several species of jicama occur, but the one found in [many] markets is Pachyrrizus erosus. The two cultivated forms of P. erosus are jicama de agua and jicama de leche. The latter has an elongated root and milky juice. The agua form has a top-shaped to oblate root, a translucent juice, and is the preferred form for market.
Souce: wikipedia (https://en.wikipedia.org/wiki/Pachyrhizus_erosus)
Jícama con Chile – “Pico De Gallo” – Picante pero Refrescante!