Jicama
Scientific classification
Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Order: Fabales Family: Fabaceae Subfamily: Faboideae Tribe: Phaseoleae Genus: Pachyrhizus
Species
Pachyrhizus ahipa Pachyrhizus erosus Pachyrhizus ferrugineus Pachyrhizus panamensis Pachyrhizus tuberosus Ref: ILDIS Version 6.05 (http://www.ildis.org/)

The jicama (IPA [ˈhːkəmə]) or yam bean is a leguminous plant that is grown for its large (10-15 cm diameter) edible taproot. After removal of the thick, fibrous brown skin, the white flesh of the root can be eaten cooked or raw. Crisp, moist, and slightly sweet, the flesh draws comparison with that of the apple.

By contrast to the root, the remainder of the plant is very poisonous. In particular, the rotenone-containing seeds have been used to catch fish by poisoning.

The jicama grows in frost-free climates. Native to tropical America, it is now widely known in warmer parts of China and Southeast Asia as well.

Less common names for the jicama include Mexican potato and Mexican turnip.

See also: cuisine, Mexican cuisine

External links

• ITIS 26823 (http://www.itis.usda.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=26823)
• Wegmans site - photo of jicama roots (http://www.wegmans.com/kitchen/ingredients/produce/vegetables/images/jicama.jpg)