Pachyrhizus erosus

The jícama vine can reach a height of given suitable support. Its root can attain lengths up to and weigh up to . The heaviest jícama root ever recorded weighed and was found in 2010 in the Philippines. == Taxonomy ==

Other names for jícama include Mexican potato, ahipa, saa got, Chinese potato, and sweet turnip. In Ecuador and Peru, the name jícama is used for the unrelated yacón or Peruvian ground apple, a sunflower family plant whose tubers are also used as food. == History ==

The jícama originated in Mexico and Central America. It has been found at archaeological sites in Peru dating to 3000 BC. from there it went to China and other parts of Southeast Asia, where notable uses of raw jícama include popiah, bola-bola (meatballs) and fresh lumpia in the Philippines, and salads in Indonesia, Singapore, and Malaysia such as yusheng and rojak. In the Philippines, it is usually eaten fresh with condiments, such as rice vinegar and sprinkled with salt or with bagoong (shrimp paste). It is also used as an extender for the Filipino versions of siomai and meatballs. In Malay, it is known as ubi sengkuang. In Indonesia, jícama is known as bengkuang. This root crop is also known by people in Sumatra and Java, and eaten at fresh fruit bars or mixed in the rojak (a kind of spicy fruit salad). Padang, the capital of West Sumatra province, is nicknamed "the city of bengkuang." Local people might have thought that this jícama is the "indigenous crop" of Padang. The crop has been grown everywhere in this city and has become a part of their culture. == Toxicity ==

In contrast to the root, the remainder of the plant is very poisonous; the seeds contain the toxin rotenone, which is used to poison insects and fish. Mature seeds have a high rotenone content. Commercial jícama cultivation considered using them as an insecticide source. == Uses ==

Culinary chili powder The root's exterior is yellow and papery, while its inside is creamy white with a crisp texture that resembles raw potato or pear. The flavor is sweet and starchy, reminiscent of some apples or raw green beans. It is usually eaten raw, sometimes with salt, lemon or lime juice, alguashte, and/or chili powder. It is also often paired with cilantro, ginger, lemon, lime, orange, red onion, salsa, sesame oil, grilled fish, and soy sauce. Nutrition Raw jícama is 90% water, 9% carbohydrates, 1% protein, and contains negligible fat (table). In a reference amount, it supplies 38 calories and is a rich source of vitamin C, with no other micronutrients in significant content (table). Storage Jícama should be stored dry, between . The jícama root will stay fresh for up to 4 months within this temperature range. Whole jícama can also be stored in a refrigerator to keep it free from moisture for up to 3 weeks. Storing at colder temperatures can discolor, damage the root, and degrade its texture. The root will keep fresh for one week after being sliced and should be wrapped and refrigerated for storage in this state. == References ==