Generally available all year from Mexico and the USA. Also known by the names: Mexican potato/turnip and Tam bean. Averaging 1-2 pieces per pound, this crunchy, juicy root is actually the root of a plant/vine that is a member of the legume family. It should be washed and peeled, revealing its ivory colored meat within, that can be enjoyed raw, stir-fried, baked or sautéed. It tastes like water chestnuts, and can be delightfully sweet. For a refreshing snack peel and cut into sticks, squeeze on a bit of lemon juice and sprinkle of chile powder.  Best stored between 45-55 degrees F, and kept dry, it produces no, nor is it affected by ethylene gas. Avoid product that is cracked or soft. Young jicama has a very thin skin and is often bruised or torn due to harvesting. Jicama that has been in storage has a thicker skin and most harvesting blemishes have healed, so it simply looks better. Do not mist or top ice, and avoid keeping in storage for over two weeks.