Before you start browsing
We use cookies to optimize site functionality and provide you with the best possible experience. By accepting, you consent to our use of cookies.

Accept All View Details

About Pachyrhizus erosus (jicama, Mexican yam bean, or Mexican turnip, vegetable)

Pachyrhizus erosus- commonly known as jicama, Mexican yam bean, or Mexican turnip, is the name of a native Mexican vine, although the name most commonly refers to the plant's edible tuberous root. It is a large, bulbous root with thick brown skin on the outside and crisp white flesh on the inside. When taking a bite out of jicama, you will get a nice crunch paired with a mildly sweet, nutty flavor. The texture and taste of jicama are similar to that of a water chestnut. While jicama is mainly consumed raw, it also goes great on the grill or baked like French fries. Use in salsas, as a soup topper, mixed into coleslaw, or add to ceviche to celebrate its crunchy texture. You can also just cut into strips for an easy snack that pairs well with fresh dips. Family: Fabaceae..

Millette Photomedia offers a huge collection stock images and royalty free affordable gardening images.