Jicama

Jicama, also called the Mexican yam bean, is the edible tuberous root of Pachyrhizus erosus, a vine native to Mexico and Central America. The root has thin, papery brown skin covering crisp, watery, faintly sweet white flesh, most often eaten raw, sliced into sticks or wedges and served with lime juice, salt and chili powder, or added raw to salads and slaws for crunch. Only the root of the plant is safe to eat; its seeds, leaves and other parts contain rotenone, a natural compound toxic to humans, so jicama is cultivated specifically for its tuber rather than any other part of the plant.