PAGING ANTHONY WIGGLE:

Jicama, ole! (Herald staff, May 2, 2007, Boston Herald)

Jicama is an iconoclast among root vegetables. The tropical tuber looks like a cross between a potato and an onion, while its inner flesh offers a taste and texture akin to apples or pears.

Jicama provides a healthy, authentic taste of Mexico, ideal for those Cinco de Mayo creations on Saturday -- at least those that don’t involve tequila and ice. [...]

OLE’S ENSALADA DE JICAMA

1 large jicama, peeled and julienned
2 blood oranges, peeled and sectioned into six pieces
1 small pink grapefruit, peeled and sectioned into six pieces
1/4 fresh pineapple, peeled and chopped into wedges
1/2 red onion, chopped
1/4 c. lime juice
2 sprigs cilantro, chopped
1/2 t. chili powder (preferably guajillo chilis )
Sea salt to taste

Mix jicama with oranges, grapefruit, pineapple and onion in a nonreactive bowl. Toss with lime juice and cilantro. Sprinkle on chili powder and sea salt. Refrigerate for a couple hours to blend flavors. Serves 4 to 6.