Add julienned strips of jicama to your next stir-fry for a surprising crunch. Its ability to soak up sauces makes it a ...

The jicama plant is actually a vine, but the part that is most commonly eaten is the large root. When you peel away its brown ...

I also love jicama salad for my pollo asado tacos and enchiladas! It adds that bright, zesty element that perfectly complements the meal and makes it feel complete. You can also serve Ensalada de ...

Into another small bowl, squeeze grapefruit membrane to release juice. Set aside. Peel jicama and cut into thin matchsticks about 2 inches long. Slice fennel bulb into very thin strips.

Cut the jicama and mango into 5cm long, 5mm-thick sticks. Mix with the lime juice and Tajin. Chill until required. Place the ...