Most American consumers may be unfamiliar with jícama. Cookbook author, Laurel Robertson once called it “a stranger in the produce section.” She had a good feeling about this unusual looking root, however, and brought it home. Discovering its subtle taste, somewhere between a potato and an apple, Laurel was happy she followed her instincts. Also known as Mexican Potato and Mexican Turnip, the jicama is native to Mexico and South America. Due to its growing popularity, cultivation of jícama has recently spread from Mexico to other parts of Central America, China and Southeast Asia and is especially popular in Viet Nam. A member of the morning glory family, this root’s exterior is yellow and papery, but the inside is creamy white with a crisp texture like that of a pear. Although usually eaten raw, it can also be cooked in soups and stir-fried dishes. When stored properly, jicama will keep for as long as two months. Make sure to have a dry storage place between 45 – 50 degrees Fahrenheit; colder temperature will damage the root.