Pachyrhizus erosus

Pachyrhizus erosus, commonly known asjícama(/ˈhɪkəmə/or/dʒɪˈkɑːmə/;Spanishjícama[ˈxikama]; fromNahuatlxīcamatl,[ʃiːˈkamatɬ]) orMexican turnip, is a native Mesoamericanvine, although the name jícama most commonly refers to the plant's edibletuberous root. It is in thepea family(Fabaceae).Pachyrhizus tuberosusandPachyrhizus ahipaare the other two cultivated species in the genus. The naming of this group of edible plants can sometimes be confusing, with much overlap of similar or the same common names.
Flowers, either blue or white, and pods similar to peas, are produced on fully developed plants. Several species ofPachyrhizusare known as jícama, but the one found in many markets isP. erosus. The two cultivated forms ofP. erosusarejícama de aguaandjícama de leche, both named for the consistency of their juice. Thelecheform has an elongated root and milky juice, while theaguaform has a top-shaped to oblate root and a more watery, translucent juice and is the preferred form for the market.
The jícama vine can reach a height of 4–5 metres (13–16 feet) given suitable support. Its root can attain lengths up to2 m (6+1⁄2ft) and weigh up to 20 kilograms (44 pounds). The heaviest jícama root ever recorded weighed 23 kg (51 lb) and was found in 2010 in thePhilippines.Jícama is frost-tender and requires nine months without frost for a good harvest of large tubers or to grow it commercially. It is worth growing in cooler areas that have at least five months without frost, as it will still produce tubers, but they will be smaller. Warm, temperate areas with at least five months without frost can start seed eight to ten weeks before the last spring frost. Bottom heat is recommended, as the seeds require warm temperatures to germinate, so the pots will need to be kept in a warm place. Jícama is unsuitable for areas with a short growing season unless cultured in a greenhouse. Growers in tropical areas can sow seed at any time of the year. Those in subtropical areas should sow seeds once the soil has warmed in the spring.
Other names for jícama include Mexican potato,ahipa,saa got, Chinese potato, and sweetturnip. In Ecuador and Peru, the namejícamais used for the unrelatedyacónor Peruvian ground apple, a sunflower family plant whose tubers are also used as food.
The jícama originated in Mexico and Central America.It has been found at archaeological sites in Peru dating to 3000 BC.In the 17th century, the jícama was introduced to Asia by the Spanish.
Spaniards spread the cultivation of jícama from Mexico to the Philippines (where it is known assingkamas, from Nahuatlxicamatl),from there it went to China and other parts ofSoutheast Asia, where notable uses of raw jícama includepopiah,bola-bola(meatballs) and freshlumpiain the Philippines, andsaladsin Indonesia, Singapore, and Malaysia such asyushengandrojak.
In the Philippines, it is usually eaten fresh with condiments, such asrice vinegarand sprinkled with salt or withbagoong(shrimp paste). It is also used as anextenderfor the Filipino versions ofsiomaiandmeatballs. InMalay, it is known asubi sengkuang. InIndonesia, jícama is known asbengkuang. This root crop is also known by people in Sumatra and Java,and eaten at fresh fruit bars or mixed in therojak(a kind of spicy fruit salad).Padang, the capital ofWest Sumatraprovince, is nicknamed "the city ofbengkuang." 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.
In contrast to the root, the remainder of the plant is verypoisonous; the seeds contain the toxinrotenone, which is used to poisoninsectsandfish. Mature seeds have a high rotenone content. Commercial jícama cultivation considered using them as an insecticide source.
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,lemonorlime juice,alguashte, and/orchili powder. It is also often paired with chili powder,cilantro,ginger, lemon, lime,orange,red onion,salsa,sesame oil, grilled fish, andsoy sauce.It can be cut into thin wedges and dipped in salsa or can be cooked in soups and stir-fried dishes. InMexico, it is popular in salads, fresh fruit combinations, fruit bars, soups, and other cooked dishes. The exterior of the seed pods is edible and can be used in cooking; for example, theIlocanodishbunga ng singkamasis cooked in a stew as the main ingredient.
Flour can be made from the tubers by slicing, drying, and grinding them.
Raw jícama is 90% water, 9%carbohydrates, 1%protein, and contains negligiblefat(table). In a 100-gram (3.5 oz) reference amount, it supplies 38caloriesand is a rich source ofvitamin C, with no other micronutrients in significant content (table).
Jícama should be stored dry, between 12.5 and 15 °C (54.5 and 59.0 °F). 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.