Look up: Jicama

1. Jicama
   (Pachyrhizus) This group consists of two tuberous-rooted, perennial, tropical vines belonging to the Pea or Bean family, Leguminosae. They are natives of South America and Mexico. These vines can climb up to 20 feet and have 3-parted leaves. They produce pretty sprays of green, blue, purp...
   Found on http://www.botany.com/pachyrhizus.html
   
   
2. Jicama
   A bulbous, brown root with a crunchy and sweet white interior used in Latin American cooking. Great for crudités platters and salads. Most available from May to November.
   Found on http://www.chowbaby.com/10_2000/glossary
   
   
3. Jícama
   (Mexican) A white-fleshed root vegetable also called a Mexican potato. It is crunchy and sweet and can be eaten either raw or cooked. Makes a great addition to salads or can be boiled and baked like a potato, available from May to November.
   Found on http://www.texmextogo.com/Glossary.htm
   
   
4. Jicama
   (Vegetarian) large bulbous root vegetable with a thin brown skin and white crunchy flesh. It can be used both raw and cooked. The taste is between an apple and a pear but not as sweet.
   Found on http://v_w_o.tripod.com/GLOSSARY.html
   
   
5. jícama
   (species Pachyrhizus erosus, or P. tuberosus), leguminous vine native to Mexico and Central and South America, grown for its edible tuberous root. ... [1 related articles]
   Found on http://www.britannica.com/eb/a-z/j/15
   
   
6. jicama
   (hic-a-ma) - It is also known as the Mexican potato. Jicama is a very firm, bulbous root vegetable that is brown on the outside with pearly white meat. It can be enjoyed either raw of cooked. It is slightly sweet to taste and it is very crunchy (it will remain so even after cooking). Great in salads and for using in dips.
   Found on http://whatscookingamerica.net/Glossary/