the large, white, fleshy root of a Mexican vine, eaten raw or cooked
Origin of jicamaMexican Spanish jícama ; from Nahuatl
A crisp, sweet turnip-shaped root vegetable (Pachyrhizus erosus) used raw in salads or cooked in stews. Also called yam bean.
Origin of jicamaAmerican Spanish jícama, from Nahuatl xīcamatl.
- The edible root of the yam bean, Pachyrhizus erosus, used in salads in Central America.