Jicama is a root vegetable often described as a cross between a potato and an apple in texture and taste. Its mild flavor makes it easily customizable and its crunchy texture, especially when raw, ...

Imagine crossing a monster potato with a water chestnut. That's jicama for you. And while not much to look at on the outside, the crisp, crunchy texture and clean, sweet flavor inside makes this ...

Most people have only tried jicama raw — if ever. But if you’re a fan of the juicy crunch of water chestnuts in Chinese food, then you’ll want to get your hands on jicama, which retains its subtle ...

The jicama-green apple salad at Grace 17.20 is my favorite. Light, refreshing, it’s perfect for summer. Will they share the recipe? — Amber Miller, Alpharetta Pete Washburn, chief operating officer of ...

Poor jicama. Like many of its fellow root vegetables, it looks seriously unappetizing. Plus, there’s that wacky name. (It’s pronounced HEE-kah-mah.) So there it sits on produce shelves, waiting for ...

Jicama won't win any awards for taste. This tuber is one bland vegetable. But what jicama lacks in taste, it makes up for in texture. It is simultaneously juicy and crunchy, and its texture has been ...

Editor's note: Off the Beaten Aisle is a weekly column by Associated Press Food Editor J.M. Hirsch that also appears at FoodNetwork.com. It explores lesser-known but widely available ingredients.