jicama

Definition

Food

  • The large turnip-like root (25 cm in diameter) of a leguminous plant, Pachyrrhizus erosus, from Central and South America, with a brown inedible easily separated skin and juicy white flesh which can be eaten raw or cooked. The root contains little or no protein and may be lobed. The pods and seeds of the plant are edible when young but can be poisonous when mature. Popular in Mexico and California.
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