There, it's served sliced, sprinkled with lime juice, chili powder, and salt. Jicama is great raw, but it's good cooked, too. It stays crunchy and is sometimes substituted for water chestnuts in stir-fries. It looks like a flattened turnip covered with a thick skin. Choose jicama that are small and firm, with few nicks or blemishes.
Larger ones are dry and flavorless.
Then whisk in honey, salt, and pepper. TWO You have to remove the thick, fibrous peel from jicama before eating it. Cut jicama in half, then pull the peel off with a paring knife. Then julienne by stacking rounds on top of each other and slicing into sticks. FOUR Peel the cantaloupe, honeydew, and watermelon.