Jicama
[hee-kuh-muh, hik-uh-] /ˈhi kə mə, ˈhɪk ə-/
noun
1.
the large, edible, tuberous root of a tropical American plant, Pachyrhizus erosus, of the legume family, eaten as a vegetable either raw or boiled.
/dʒɪˈkɑːmə; Spanish xɪkama/
noun
1.
a pale brown turnip with crisp sweet flesh, originating in Mexico
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