Jicama, a root vegetable with a crisp texture and mildly sweet flavor, is becoming increasingly popular for its versatility ...

If you aren't very familiar with daikon, jicama, or both, you may find yourself wondering what the difference between the two is. Some recipes suggest that you can substitute raw jicama or daikon root ...

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.

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 ...

Looking for a way to add more nutrition into your diet? Jicama might be just the food to add, or to include more of if you're already a fan of the crunchy root vegetable. Women's health dietitian and ...

Wooden bowl of jícama slaw next to wooden spoon. - vm2002/Shutterstock In the world of crunchy produce, daikon radishes and jícama reign supreme. Both vegetables are high in nutrients, and both can be ...

If you're not familiar with the virtues of Jicama (pronounced hee-koo-ma), it's about time you were. This root vegetable, native to Mexico, is available nearly year-round and is an excellent source of ...

It has one of our favorite species names. Pachyrhizus erosus (erotic root elephant?), or the jicama which comes from the Aztec Nahuatl word xicamatl, is an ancient native root vegetable from Mexico, ...

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 ...