The crisp, white-fleshed, edible tuber of a Central American climbing plant of the pea family (Pachyrhizus erosus, family Leguminosae), cultivated since pre-Columbian times and used especially in Mexican cooking.
- He liked homemade carrot juice, nutty sunflower pate, roast jicama with a little balsamic vinegar, organic multigrain bread, and cholesterol-free egg substitute.
- If you like, add slivered fresh spinach leaves, diced jicama, blanched and slivered snow peas, supremed oranges, or a bit of julienned mint.
- Spoon a portion of the tangerine sauce around the hash and garnish with the mango, red pepper, jicama, jalapeño, lime slice, and cilantro sprig.
Early 17th century: from Mexican Spanish jícama, from Nahuatl xicama.
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