Overview

Jicama is the edible tuberous root of Pachyrhizus erosus, a vine in the bean family (Fabaceae) native to Mexico. The root has a crisp, juicy texture and a mild, slightly sweet flavor, often compared to a water chestnut or pear. It is typically eaten raw, peeled, and sliced.

Origin and history

Jicama is native to Mexico and Central America, where it has been cultivated since pre-Columbian times [1]. The plant spread to Asia via Spanish trade routes in the 17th and 18th centuries, becoming naturalized in the Philippines, China, and Southeast Asia. In the Philippines it is known as singkamas, and in China as liáng shǔ (凉薯) or dòu shǔ (豆薯). The root is now grown throughout tropical and subtropical regions worldwide.

Varieties and aliases

  • Mexican yam
  • Mexican turnip
  • Yam bean (a term that can also refer to other Pachyrhizus species)
  • Singkamas (Philippines)
  • Bangkuang (Malaysia, Singapore, Indonesia)
  • Man kaeo (Thailand)
  • Củ đậu or củ sắn (Vietnam)
  • Saa got (Cambodia)

Culinary uses

Jicama is most commonly eaten raw, peeled and cut into sticks or slices, often seasoned with chili powder, lime juice, and salt as a snack or street food in Mexico. It is also used in salads, slaws, and crudité platters for its crunch. In Asian cuisines, jicama is a common filling for spring rolls: it appears in Filipino lumpiang sariwa, Vietnamese chả giò (fried spring rolls), and Hokkien popiah (fresh spring rolls). It can also be cooked briefly in stir-fries or soups, though prolonged heat softens its crispness. The seeds and vines of the plant are toxic and are not consumed.

Cross-cuisine context

Jicama has a close analogue in the Andean tuber yacón (Smallanthus sonchifolius), which is also sweet, crisp, and eaten raw [2]. In Mexican cuisine, jicama is a standard raw vegetable, while in Southeast Asian cuisines it functions primarily as a textural filler in wrapped and fried dishes.

Notes for cooks

  • Jicama must be peeled before eating; the skin is tough and fibrous, and the raw flesh oxidizes slowly but can be stored in water after cutting.
  • Substitute jicama with water chestnut, daikon radish, or green apple for crunch in raw preparations.
  • Choose roots that are firm, heavy for their size, and free of soft spots or shriveling. Smaller roots tend to be sweeter and less fibrous.