I can eat jicama all day long like its nothing. Perhaps literally, because it IS like nothing. Slightly sweet and crunchy nothing that leaves a powdery dried finish on your lips as they dry. Jicama is really nothing more than a carrier for things like lemon and chili I thought, until today, when I had to find a use for the one that I had slowly declining in my crisper.
Rather than do things like a normal cook would, I instead turned to my old friend, Wikipedia for help on what to do with this crunchy chunk of nothingness. Not only did I learn the history of the cultivation of jicama (thank you Spain!) and that the only part that isn’t poisonous is the bulbous root (thank you defense mechanisms!) but virtually nobody does anything thrilling with jicama. Except Indonesia. They have jicama recipes nailed down flat with the national specialty of rojak.