パキリズス・エロスス

Spaniards spread the cultivation of jícama from Mexico to the Philippines (where it is known as singkamas, from Nahuatlxicamatl),^[11] from there it went to China and other parts of Southeast Asia, where notable uses of raw jícama include popiah, bola-bola (meatballs) and fresh lumpia in the Philippines, and salads in Indonesia, Singapore, and Malaysia such as yusheng and rojak.

In the Philippines, it is usually eaten fresh with condiments, such as rice vinegar and sprinkled with salt or with bagoong (shrimp paste). It is also used as an extender for the Filipino versions of siomai and meatballs. In Malay, it is known as ubi sengkuang. In Indonesia, jícama is known as bengkuang. This root crop is also known by people in Sumatra and Java, and eaten at fresh fruit bars or mixed in the rojak (a kind of spicy fruit salad). Padang, the capital of West Sumatra province, is nicknamed "the city of bengkuang". 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.^[12]

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, lemon or lime juice, alguashte, and/or chili powder.^[15] It is also often paired with cilantro, ginger, lemon, lime, orange, red onion, salsa, sesame oil, grilled fish, and soy sauce.^[16] It can be cut into thin wedges and dipped in salsa or can be cooked in soups and stir-fried dishes. In Mexico, 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, the Ilocano dish bunga ng singkamas is cooked in a stew as the main ingredient.

Flour can be made from the tubers by slicing, drying, and grinding them.^[17]

Raw jícama is 90% water, 9% carbohydrates, 1% protein, and contains negligible fat (table). In a 100-gram (3.5 oz) reference amount, it supplies 38 calories and is a rich source of vitamin 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.^[20]