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I've always like jicama pronounced HEE-kuh-muh , a starchy, slightly sweet root popular in Mexico. It looks like an ugly brown turnip and is sometimes called Mexican turnip and, when raw, has the crunchy texture of a firm pear or a raw potato. It had never occurred to me that it could be eaten cooked—but there it was recently, on a restaurant menu, in a jicama and roasted red pepper risotto. I ordered it out of curiosity, and I was pleasantly surprised by how good it was. In the risotto dish it was diced into small pieces and retained some of its crunch, its texture providing a nice counterbalance to the creamy rice. The experience made me wonder, what other creative ways are there to prepare jicama? In a Mexican fruit salad.