Pachyrhizus erosus, commonly known as jicama or spanish jícama from Nahualt, Mexican yam bean, or Mexican turnip or Filipino Singkamas, is the name of a native Mexican vine, although the name most commonly refers to the plant’s edible tuberos root.
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, and it is usually eaten raw, sometimes with salt, lemon, or lime juice, alguashte, and chili powder. It is also cooked in soups and stir-fried dishes. Jícama is often paired with chili powder, cilantro, ginger, lemon, lime, orange, red onion, salsa, sesame oil, grilled fish, and soy sauce. It can be cut into thin wedges and dipped in salsa. In Mexico, it is popular in salads, fresh fruit combinations, fruit bars, soups, and other cooked dishes
In the Philippines, Singkamas are usually eaten fresh with condiments such as rice vinegar and sprinkled with salt, or with bagoong (shrimp paste). Also in fresh lumpia.