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.
- A few of the allowed vegetables are: alfalfa sprouts, daikon, mushrooms, arugula, endive, parsley, bok choy, escarole, peppers, celery, fennel, radicchio, chicory, jicama, radishes, chives, lettuce, romaine lettuce, and cucumber.
- Pesto purists, the contestants mince, crush and pulverize the pungent varieties of basil, mix it with classic cheeses and experiment with everything from the traditional pine nuts to black beans and jicama.
- Keep ready-to-eat carrots, jicama, grapes and celery in the refrigerator at home and in a plastic bag when you are on the go.