Jicama is a root vegetable that is native to Mexico. It has a crunchy texture and a slightly sweet, nutty flavor. Jicama is a good source of fiber, vitamin C, and potassium, as well as other beneficial plant compounds. Jicama is typically eaten raw and can be sliced or diced and added to salads or used as a crunchy topping for tacos or sandwiches. When selecting jicama, look for ones that are firm and have smooth, unblemished skin. Store jicama in a cool, dry place for up to a few weeks. To prepare jicama, peel off the tough, fibrous outer layer with a knife or vegetable peeler, and then slice or dice as desired.