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	jicama jerk; jerk seasoning jerky jewfish jicama Johannisberg Riesling John Dory Jonathan apple Definition: [HEE-kah-mah] Often referred to as the Mexican potato, this large, bulbous root vegetable has a thin brown skin and white crunchy flesh. Its sweet, nutty flavor is good both raw and cooked. Jícama is available from November through May and can be purchased in Mexican markets and most large supermarkets. It should be stored in the refrigerator in a plastic bag and will last for about 2 weeks. The thin skin should be peeled just before using. When cooked, jícama retains its crisp, water chestnut-type texture. It's a fair source of vitamin C and potassium. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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